Fresh and light, this recipe pairs nicely with our Jana Rosé of Grenache.
1/4 cup mango nectar
3 tbsp canola oil
2 tbsp balsamic vinegar
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (30-oz) can tropical fruit salad, drained
1 tbsp fresh cilantro leaves
4 scallions, finely chopped
1/2 lime, juiced
1/2 small jalapeno, seeded and minced
4 (6-8 oz) swordfish steaks
2 tbsp canola oil
For the marinade: In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add the swordfish. Seal and shake bag to completely coat steaks. Put in refrigerator and let marinate for at least 1 hour, turning occasionally.
For the salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let the flavors meld while the fish is marinating.
In a large skillet heat canola oil over medium-high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes on each side.
Serve topped with fruit salsa.
Courtesy of Sandra Lee on Food Network