Roy's Lime Grilled Shutome with a Goat Cheese Relleno

Goat cheese is a wonderful compliment to this tender, mild Hawaiian swordfish



Adjust Servings

Recipe CategoriesFish & Seafood



10eachlime juice and zest
1⁄2Cupfresh cilantro, chopped
2stalklemongrass, finely minced, white part only
2Tablespoonsesame oil
1Tablespoongarlic, chopped
2Tablespoonshallots, chopped
2Tablespoonred wine vinegar
1Tablespoontoasted cumin seeds
4eachHawaiian swordfish (shutome) steaks, 7 oz.

Additional Marinade items

2eachtomatoes, diced
1⁄4CupMaui onions, diced
1⁄4Cupgreen onions, diced

Goat Cheese Relleno

4eachfresh Poblano peppers or Anaheim peppers

Goat Cheese Filling

1⁄2Poundgoat cheese
1Cupspinach, cooked with all liquid removed
1Teaspooncumin powder
2Tablespoonsmoked chipotle chilies in adobo sauce, minced
 Eachsalt and pepper to taste



  1. Combine all of the marinade ingredients together.
  2. Pour marinade over fish 20 minutes prior to grilling.
  3. Grill swordfish over a medium flame, season with salt and pepper, and grill until desired doneness.
  4. Brish fish with marinade during the cooking process.
  5. Reserve left over marinade.
  6. Heat remaining marinade until it comes to a boil.
  7. Add tomatoes, Maui onion and green onions to the marinade.
  8. Remove from heat after cooking for 2 minutes and use this as a sauce.

Goat Cheese Relleno

  1. Roast the peppers over an open flame or in your oven using the broil setting until skin on all sides are blackened.
  2. Place peppers in a bowl and cover with plastic wrap.
  3. After peppers are cool, remove from bowl and remove black skin.
  4. Make a slit on side of the pepper; careyl to keep the peppers intact.
  5. Remove the seeds.
  6. Stuff peppers with goat cheese filling.

Goat Cheese Filling

  1. Using a mixer, place all ingredients in bowl and combine.
  2. Season with salt and pepper to taste.
  3. Rub rellenos with a small amount of oil and place on the grill while you are grilling your fish.
  4. Turn so all sides are heated, approximately 6 minutes.


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