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Mango Coconut & Pepper Grilled Swordfish with Spinach Risotto

Serves: Total Time:
4 30 min

Directions

  1. Brush/glaze swordfish steaks with 2 tablespoons of Mango Coconut & Pepper.
  2. Bring stock to a boil in sauce pan, keep on low heat.
  3. In a heavy bottomed sauce pot, saute onions in 2 tablespoons butter until soft and clear.
  4. Add rice and stir until coated and mixed well. Add stock 1 cup at a time, each time stir rice until liquid is absorbed. Keep heat on low and repeat this step until the rice is al dente, about 18 minutes.
  5. Stir in spinach and remained butter, season to taste with salt and pepper.
  6. On a medium hot grill, cook swordfish approximately 5 minutes per side while basting with Mango Coconut & Pepper.
  7. Serve over risotto and finish with additional Mango Coconut & Pepper to taste.
Cindys Note
Chef

Jason Mease
Kitchen Manager

Jason creates inspired recipes for Highland Park Market from their Manchester location.

Highland Park Market  Logo
http://www.highlandparkmarket.com/

Ingredients

  • 4 Foley's swordfish steaks (6 oz.)
  • 12 tablespoons Cindy's Kitchen Mango Coconut & Pepper
  • 1 1/2 cups Arborio rice
  • 4 cups light chicken or fish stock
  • 1 medium yellow onion, diced
  • 4 tablespoons butter
  • 1 package fresh organic baby spinach
Mango Coconut & Pepper  Image

This recipe was made using Mango Coconut & Pepper .

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