Swordfish with pineapple salsa


4 swordfish steaks, 1″ thick (about 7 oz each)
1 lg pineapple, peeled, quartered, and cored
1 red bell pepper, cut into dice
1 green bell pepper, cut into dice
1 sm red onion, finely chopped

1/4 cup vegetable oil
3 tbsp finely chopped cilantro
2 tbsp fresh lime juice
2 tbsp snipped fresh chives
2 tbsp minced fresh parsley
1 serrano chile, minced with seeds
salt and freshly ground pepper

Vegetable oil

How to prepare

Preheat broiler. Place pineapple on baking sheet and broil until just beginning to brown, about 5 minutes per side. Finely chop pineapple. Mix with remaining ingredients except swordfish steaks. Cover and refrigerate salsa for 2 hours. Prepare barbecue (high heat). Brush swordfish with oil. Season with salt and pepper. Grill about 5 minutes per side for medium done. Transfer to plates and spoon pineapple salsa over each. Makes 4 servings.

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