Barbecued Swordfish with Thai Banana Salsa

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe


1 1/2 lbs swordfish
3 Tbsp soy sauce, light
3 Tbsp sherry, dry
2 Tbsp oil
2 Tbsp oyster sauce
1 Tbsp honey

For the salsa:
2 whole bananas, peeled and chopped
1 whole red pepper (such as red fresno), chopped
1/4 cup cilantro, chopped
2 Tbsp ginger, minced
2 Tbsp orange juice
2 Tbsp lime juice
2 Tbsp brown sugar
2 Tbsp fish sauce
2 Tbsp Thai chili sauce


Marinate swordfish in barbecue sauce 15 minutes to 2 hours. Combine ingredients for banana salsa in a bowl. Taste and adjust seasonings. Barbecue swordfish over medium heat for about 8 min. It is done when it just feels firm to the touch. Serve hot with salsa.

Serves 4.

By Hugh Carpenter.