Swordfish Belly with Hot Smoky Pineapple Glaze
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
2 c. pineapple juice
1 c. sugar
2 large jalapeño, small dice
1/3 red onion, small dice
4 dried chipotle, rinsed and reconstituted in warm water, seeds removed
Bring first 5 ingredients to a boil in a medium sauce pan. Cook until reduced to a syrup (about 25 minutes).
Remove the whole chipotle peppers. Add cilantro and scallion after the glaze has cooled a bit. how to cook swordfish belly
Slice the swordfish belly into 2 to 3 0z. pieces. Let it come to room temperature. Heat a dry non-stick skillet over high heat. Add the swordfish belly. Do not add any oil. When the first side is golden brown, flip and cook the other side taking care not to over-cooNotice all the fat that is rendered from the swordfish belly. (No oil was added to the pan). Season the fish with a bit of sea salt and serve immediately.
plating the swordfish belly dish Place a spoonful of warm fluffy brown rice in the bottom of a shallow bowl. Top with diced melon and cilantro leaves. Place two pieces of swordfish atop the rice mixture. Spoon the warm pineapple glaze over the fish, then sprinkle chopped peanuts on top.