I have to be honest – the swordfish was AWESOME – but my pineapple mustard glaze needs some work.
We were poking around the freezer cases at Target and came across these nice looking swordfish steaks (Archer Farms, wild-caught). Since getting swordfish or 
shark usually requires a special order and about a three day wait at our fish monger, I thought we should take a chance and try them out.
GOOD MOVE. These suckers were lovely, and well-priced at around $9 for two steaks. A twenty minute thaw in cold water, and we were ready for the grill.
Hmmmm. The grill. Sadly, it was a dark and stormy night as I started in on dinner, so it was again time for the indoor grill.
I had thought about using barbecue sauce, but we’ve been having a fair amount of ‘cued salmon, so I wanted to mix things up a bit.
I used to make a breast of veal that I stuffed with lobster and roasted with a pineapple mustard glaze that was, if I do say so myself, rather good; so I thought I’d try a variation of the pineapple mustard with these steaks. I should also add that, since we hadn’t had these before, I was unsure of how, ermmm, strong, they might taste; so didn’t want to mess around with anything too light and subtle, just in case.
I settled on raiding my refrigerator and pantry to combine some Black Horse Sauce – a rather strong garlic and horseradish Dijon mayonnaise kind of thing I usually have sitting in a back corner of the fridge – with some pineapple slices and juice, along with honey and a bit of sea salt. As it turned out; the fish was lovely, and could easily have gotten by with just a brushing of good olive oil and maybe some garlic – so the fact that my glaze turned out to be a bit on the light side was no real problem.
INGREDIENTS
•2 swordfish steaks
•1 cup Black Horse Sauce – you know, you really do need to keep this stuff around – it is THAT good
•4 slices of pineapple plus 1/2 cup pineapple juice (from a can of pineapple in it’s own juice)
•1 tbsp honey
•1 good pinch sea salt
Combine all ingredients in the bowl of a blender or food processor.
Nice, as I said, brushed on the steaks as I tossed them on the grill – but NEXT time – I think I’ll use it as a marinade for four hours or so.
In any event, grill the swordfish over low to medium heat for about four minutes per side. Done.
You could also go for super simple and just combine the pineapple, juice, honey and salt with some nice mustard and see what that gets you…
Might could work, let me know.