Drunky Swordfish!

 

There was a restaurant near my home called Mighty Joe Young’s. It has been closed for a few years but I loved it. The theme was based on the old movie…very safari… a bit exotic. The mango martinis were incredible. They served yummy peanut brittle with the check! My favorite dish was Drunken Fish. It was the white fish of the day made with sake, coconut milk, pineapple, julienned veggies with rice noodles.  I think I ordered it all but one time. It was intoxicating.

I hadn’t thought about it until the other night when I was making dinner. I started putting together some ingredients and the amazing aroma brought back the memory of that wonderful dish. So here is my homage to it. I’m really excited to share it with you. It’s amazing.

Here’s how:

INGREDIENTS:
• 2 tsp coconut oil
• 4 shallots, diced
• 1 large jalapeño pepper, deseeded & diced
• 1 large red pepper, deseeded & diced
• 2 swordfish fillets, frozen
• 1/4 tsp cumin powder
• 1/4 tsp cayenne pepper
• 1/4 tsp red pepper chili flakes
• 10 cherry tomatoes, quartered
• 2 tbsp sake (rice wine)
• 1 lime, juiced
• 1/2 cup pineapple chunks, frozen
• 3 tbsp fresh cilantro, chopped

DIRECTIONS:
1)
 Using a sauté pan, and over high heat, add coconut oil, shallots, jalapeño pepper, and red pepper. Sauté until soft.
2)
 Add swordfish. Spoon mixture over the fish. Add the cumin, cayenne pepper, red chili pepper flakes, tomatoes, sake, and lime. Lower heat and cover. Cook for 10 minutes.
3)
 Turn the fish over and add the pineapple and cilantro. Cover and cook for an additional 10 minutes. The fish should be firm and white yet easy to cut. Plate and serve.

Of course you can use fresh pineapple and fresh swordfish – in fact you can use other types of white fish if you like. The bright fresh flavors will have you enthralled. It’s my new favorite!

Annette