Ingredients Weight Measure
Red onion, small dice 1-1/4 cups
Pineapple, small dice 1-1/4 cups
Mango, small dice 1-1/4 cups
Papaya, small dice 1-1/4 cups
Kosher salt 1 Tbsp.
Black pepper, cracked 1 Tbsp.
Kiwis, no skin 12 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 cup
Red peppers, roasted, pureed 3 ea.
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Swordfish steak, fresh, 6 oz. 12 ea.
Cajun spice 4-1/2 cups
Vegetable oil 36 oz.
Coconut, shredded, toasted, for garnish 3/4 cup


  1. In a bowl, combine diced red onion, pineapple, mango and papaya. Add a pinch of kosher salt and cracked black pepper. Toss gently; then cover and hold in refrigerator until service.
  2. Blend peeled kiwis in a blender with TABASCO® Green Jalapeño Pepper Sauce. Hold, refrigerated, in a squirt bottle.
  3. Blend roasted red peppers and TABASCO® Chipotle Pepper Sauce together. Hold, refrigerated, in a squirt bottle. Both coulis should be the same texture and consistency so that they stand on the plate neatly.
  4. Hold fish at or below 40°F before pan frying. Place cajun spice in a stainless moon bowl. Heat a medium-sized cast iron skillet on medium heat, and then add vegetable oil.
  5. Dredge swordfish steaks in seasoning on all sides. Shake off excess seasoning and carefully place fish in slightly smoking pan. Brown both sides evenly, until a crisp-crusted skin texture is formed on the outside of the steaks.
  6. Remove steaks and place on a sheet tray. Place into a preheated 300°F oven. Remove fish when internal temperature is 140°F.
  7. In a heated sauté pan, add a touch of vegetable oil, just to cover bottom of pan. Add red onions and sauté until translucent. Add all diced fruit at once and sauté for about 2 minutes, stirring constantly.
  8. On each dinner plate, zigzag both red and green coulis, to form an attractive pattern. Gently place chutney onto center of plate. Place swordfish, slightly off center, on top of chutney. Garnish by sprinkling toasted coconut around the rim of the plate.

Yield: 12 servings