Summer might be a faint memory, but there are still plenty of
fishermen working away to pull up the daily catch. We checked in
with Bonefish Grill for their recommendation for a delicious
from-the-sea dish to cook up at home - and this month, it's
swordfish that's cutting up the competition. If you find yourself
on the road, there are plenty of gently priced seafood spots to
check out as well. Now that's what we call tasty. - Jenna
Schnuer
Dining at Home
The fish experts at Bonefish Grill (115 locations nationwide,
www.bonefishgrill.com) suggest their warm
mango salsa as the perfect topper for mild, flaky white fish -
including the now-in-season swordfish. One of the easiest fish to
prepare, swordfish is best when it's super-fresh. Consumers should
always ask their fishmonger or grocery store how long they've had
the product and whether it has ever been frozen. Also, this fish
has almost no smell, so if the swordfish you're considering has a
strong odor, don't purchase it. Once the steaks have been cut
(about a half inch thick), they need only salt and pepper or basic
fish seasoning, which can be purchased at any grocery store.
Bonefish Grill Swordfish with Warm Mango Salsa (serves
eight)
1 cup red onion, charred and chopped>>1 quart diced
mango>>1/4 cup diced red pepper 1/2 cup mango
puree>>1/4 cup scallion>>1/4 cup chopped cilantro
1 Peel and slice the red onion into two or three large pieces. Char
on a grill.
2 Chop the red onion into quarter-inch pieces.
3 Dice the mango and red pepper.
4 Stir mango, red pepper, and mango puree together.
5 Before serving, heat in
microwave or on stovetop for three
minutes. Add scallion and
cilantro. Serve over grilled swordfish fillet.
Grill swordfish fillets at 400°F, six to eight minutes per side.
Make sure not to overcook; fish should still be moist when you poke
it with a fork.