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Big Poppa Smokers Presents

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Pineapple Jalapeno Swordfish

Cooking Grill: Memphis Advantage
Pit Temperature: 500
Desired Internal Temperature: till done
Cooking Time: 6 nimutes
Pallets Used: Pellets
Directions:
Preheat your smoker/grill to 500 Finely chop 1/2 onion 4 cloves garlic 1 jalapeno 3/4 can pineapple chunks (I usually use fresh but Im out in the sticks cooking and its all they had) It worked great the reserved pineapple juice salt and pepper to taste Marinade I cup of assorted citrus olive oil...lemon,lime, bood orange,grapefruit. Normal evoo will work also dont panic! juice of 1/2 orange, lemon Lime Blood Orange Balsamic If yo dont have that use a dash of an lighter good quality vinegar hasty bake greek rub lemon pepper Put the sword fish in a dish and coat with the marinade above It a sautee pan heat it to medium high and when at temp put the onion,jalapeno,garlic, and pineapple with a third of the reserved pineapple juice Stir and then lower the flame and reduce slightly We arent trying to cook it really just get it soft and meld the flavors together. (about 10 minutes) turn flame off and hold it till the fish is off the grill Put the Swordfish on the Grill Grates and cook for 3 minutes flip and cook for another 3 minutes Coat with salsa and enjoy. This was a big hit.








Posted on: 2016-03-13 04:02:14 Forum URL:: NO URL