We like to try out new recipes when we have friends over, and we were in the mood for fish, so we tried out this recipe from Healthy Latin Cooking. In spite of the late hour (or maybe because of it?) 😉 the dish got quite a few compliments. The sauce had many distinct flavors in it (from three types of roasted peppers, roasted tomatoes, pineapple, and plantains) and a deep dark red color that really contrasted the white of the swordfish. We served it with the green rice that we listed a few weeks ago. This was one of Lisa’s favorite dishes all year.

Swordfish with Roasted Fruit and Chile Sauce
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6 swordfish steaks (6 oz. ea.)
salt and pepper
2 tbsp lime juice
2 cloves garlic, minced
5 ancho chile peppers
3 guajillo chile peppers
3 cups warm chicken stock
2 tomatoes
2 jalapeño peppers
3 tbsp slivered almonds
3 tbsp sesame seeds
1 tbsp olive oil
1 stick cinnamon (3″ long)
1 ripe plantain, peeled and chopped
1 cup chopped fresh or drained canned pineapple
1/2 cup chopped jicama
3 tbsp cilantro

Sprinkle the swordfish with salt and pepper. Place in a 13″ x 9″ glass baking dish. Sprinkle both sides with the lime juice and garlic. Cover and marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, tear open the guajillo and ancho chiles. Remove and discard the seeds and stems. Roast the peppers on a dry nonstick skillet over dry heat for 10 seconds; do not burn. Place in a medium bowl. Add the stock or broth, place a small dish on the peppers to keep them covered, and soak for 15 minutes or until softened. Transfer the peppers and stock to a food processor.
Roast the tomatoes and jalapeños in the skillet for 5 minutes or until the skins blister. Scrape off the burnt skin and seed the tomatoes and peppers. Transfer to the food processor.
In the same dry skillet, over medium heat, roast the almonds and sesame seeds for 3 to 4 minutes, or until browned. Transfer to the food processor, and puree all ingredients until smooth, working in batches if necessary.
Heat the oil in the skillet over medium heat. Add the cinnamon stick, plantains, pineapple, and the pureed sauce. Simmer, stirring often, for 20 minutes or until thick and flavorful and the plantains are cooked. Season with more salt and pepper if desired. Remove the cinnamon stick.
Preheat a BBQ and grill the swordfish for 4 minutes per side or until firm and white and the fish flakes easily with a fork. Transfer to a platter and spoon the sauce over the top. Top with the jicama and cilantro.

6 servings.