This is a simple, perfectly-grilled fish surrounded by layers of flavor from barbecue sauce, mango salsa, a pineapple dressing, and a risotto which could be a dish in itself. The squid ink used in the risotto may be found in Asian markets.
Ingredients
Barbecue Sauce
1 tablespoon
butter
1
red onion, roughly chopped
1
garlic clove, crushed
3
tomatoes, skinned, seeded, and roughly chopped
1 tablespoon
ketchup
1 tablespoon
whole grain mustard
1 tablespoon
white vinegar
1 tablespoon
honey
1 tablespoon
paprika
1/4 teaspoon
hot pepper sauce
1
Salt and freshly ground black pepper to taste
Mango Salsa
2 tablespoons
diced mango
2 tablespoons
diced red bell pepper
1 tablespoon
chopped cilantro
1
scallion, green part only, chopped
1
Juice of 1 lime
1 tablespoon
extra-virgin olive oil
Pineapple-Cilantro Dressing
1 tablespoon
extra-virgin olive oil
2
garlic cloves, crushed
1 cup
fresh pineapple, diced
1/4 cup
dark rum
1/2 cup
pineapple juice
1/2 cup
cilantro leaves, minced
Rock Lobster and Squid Ink Risotto
4 tablespoons
unsalted butter
1
onion, chopped
1 cup
Arborio rice
1 pint
fish or clam stock
1 teaspoon
squid ink (1 packet)
4 ounces
rock lobster meat, cut into chunks
1 cup
calaloo (spinach may be substituted)
1
Salt and freshly ground black pepper to taste
Swordfish and Shrimp
4
5-ounce swordfish steaks
4
jumbo Gulf shrimp, head on
1
Salt and freshly ground black pepper to taste
1 cup
ice water
1
All-purpose flour for dredging
Garnish
2
fennel bulbs, cut in half
1/2 cup
olive oil
2
green plantains
8
whole chives
Instructions
To make the barbecue sauce: In a deep non-aluminum pan over medium-high heat, melt the butter and sauté the onion and garlic until soft. Add the remaining ingredients and simmer 20 minutes. Puree and set aside. The sauce will last 3 to 4 days.
To make the mango salsa: Combine all ingredients in a non-reactive bowl and toss together. Set aside.
To make the pineapple salsa: In a deep non-aluminum pan over medium-high heat, melt the butter and sauté the garlic until soft, about 2 minutes. Stir in the pineapple, rum, and pineapple juice, reduce the heat to medium, and simmer until reduced by half. Add the cilantro. In a blender or food processor, pulse several times to break up the large pieces; it should retain some texture. Set aside at room temperature.
To prepare the fennel: Cut away the wedge of tough fibrous core from the bottom of each half. Place the fennel pieces, olive oil, and water to cover in a saucepan and bring to a boil. Reduce heat and simmer 20 - 30 minutes, until tender.
To make the risotto: Heat the stock to a simmer over medium heat. In a deep pan over medium-high heat, melt 2 tablespoons of the butter and sauté the onion until soft. Add the rice, toss, and sauté for 1 minute, stirring frequently. Stir in the ink and 3/4 cup of the hot stock, keeping the rice over medium heat and stirring constantly. When the rice has absorbed the stock, stir in another 1/4 cup. Keep adding in this manner until the rice is tender, about 20 minutes (not all the stock may be needed). In a small frying pan over medium-high heat, melt the remaining 2 tablespoons of butter and sauté the lobster and calaloo. When the lobster is cooked through and the callaloo has wilted, stir them into the risotto. Cover and keep warm.
To prepare the fish: Heat the broiler to high or prepare a charcoal fire. Sprinkle the swordfish with salt and pepper. Grill about 2 minutes per side; when almost finished, brush with a little barbecue sauce. At the same time, heat the oil to 350 F in a deep fryer. Season the flour with salt and pepper. Dip the shrimp into the ice water, then dredge in the seasoned flour. Deep fry about 2 minutes, until golden. Drain on paper towels.
To serve: Place a spoonful of risotto in the center of each warmed dinner plate. Arrange the fish on top and place a spoonful of salsa on the fish. Place the shrimp against the fish. Place one half fennel bulb on each plate. Drizzle the pineapple dressing around each plate, and garnish each plate with two chives.
