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.
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.