We've made it to Thursday! That is certainly something to celebrate. {Along with the fact that I have finally gotten around to posting for today... at 11:33pm. Please excuse me if this post makes no sense at all.}
So, the pineapple recipe I'm sharing with you today is not actually the recipe that I intended on sharing. The recipe I thought I would be sharing sadly turned out to be a bit of a dud. Pineapple Teriyaki Burgers. Sounds kinda yummy, right? Well, they weren't. Perhaps it had something to do with the fact that I liked the idea of these burgers, but I didn't follow the recipe. At all. As in, mine probably included 2 of the ingredients actually listed as part of the original recipe {using various high sodium powdered mixes just didn't sound very appealing.}. And pineapple was one of them.
Steve actually ate them quite happily. {Does this really surprise you?} I, on the other hand, was slightly grossed out by the fact that underneath the pretty ring of grilled pineapple, I was left with sort of soggy, un-browned turkey breast meat. {Think: Turkey burger with tan lines.} Blech. Truthfully, the taste wasn't that bad, but I couldn't get over the little un-browned detail. If I were to make them again, I'd probably just grill a piece of pineapple separately and add it as a topping after the burger was properly browned all over. Oh well. You live and you learn.
Anyway, the replacement recipe I have for you is much better. Mostly because it only requires a few ingredients {which is good because my eyes are closing as I type}. And it's yummy, too.
Grilled Swordfish Steaks with Pineapple Mustard Glaze
Ingredients
- 2-4 swordfish fillets
- 1 ½ cups pineapple juice
- ½ cup white wine vinegar {or rice vinegar}
- 2 tablespoons soy sauce or tamari
- ½ teaspoon ground ginger
- ½ cup light brown sugar firmly packed
- 3 tablespoons Dijon mustard
- 3 tablespoons fresh lime juice
Instructions
For Glaze:
- Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice. Let cool.
For Fish:
- Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill. Serve warm.
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