Grilled Swordfish with Banana

Ingredients

In the original Portuguese dish, Espada com banana, the swordfish is typically pan-fried. However, in this adapted Wallis and Futuna version, we grill the swordfish to enhance its natural flavors and give it a smoky char. Additionally, we incorporate Wallis and Futuna's tropical influence by adding ripe bananas to the dish, which adds a touch of sweetness and complements the flavors of the grilled swordfish. We alse have the original recipe for Espada com banana, so you can check it out.

• 4 swordfish steaks (about 6 oz each) (113g) 4 swordfish steaks (about 6 oz each) (113g)
• Juice of 2 lemons Juice of 2 lemons
• Juice of 1 lime Juice of 1 lime
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper, to taste Salt and pepper, to taste
• 2 ripe bananas, sliced 2 ripe bananas, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 7g
• Protein: 38g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the lemon juice, lime juice, minced garlic, paprika, cumin, salt, and pepper.
2. 2.
   Place the swordfish steaks in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the swordfish steaks from the marinade and discard the excess marinade.
5. 5.
   Grill the swordfish steaks for about 4-5 minutes per side, or until cooked through and slightly charred.
6. 6.
   While the swordfish is grilling, place the banana slices on the grill and cook for 1-2 minutes per side, until they are caramelized and slightly softened.
7. 7.
   Remove the swordfish and bananas from the grill.
8. 8.
   Serve the grilled swordfish topped with the caramelized bananas and garnish with fresh cilantro.

Treat your ingredients with care...

• Swordfish — Make sure to choose fresh swordfish steaks with a firm texture and no fishy odor.
• Bananas — Use ripe bananas for a sweeter flavor. Make sure they are firm enough to hold their shape on the grill.

Tips & Tricks

• To prevent the swordfish from sticking to the grill, make sure to oil the grates before cooking.
• For an extra burst of flavor, squeeze some fresh lemon or lime juice over the grilled swordfish before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.

Serving advice

Serve the Grilled Swordfish with Banana alongside a bed of steamed rice or quinoa for a complete and satisfying meal. Add a side of grilled vegetables, such as zucchini or bell peppers, to enhance the dish's nutritional value and add a pop of color.

Presentation advice

Arrange the grilled swordfish steaks on a platter and top them with the caramelized banana slices. Garnish with fresh cilantro for a vibrant and appetizing presentation.