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    Grilled Swordfish with Pineapple Salsa


    Source of Recipe


    Cadillac Jack at CookinCat
    Ingredients
    1 tablespoon lime juice
    2 cloves garlic, minced
    4 swordfish steaks (5 ounces each)
    1/2 teaspoon chili powder or black pepper
    Pineapple Salsa (recipe follows)

    1. Combine lime juice and garlic on plate. Dip swordfish in juice; sprinkle with chili powder.

    2. Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat. Grill fish, covered, 2 to 3 minutes. Turn over; grill 1 to 2 minutes more or until just opaque in center and still very moist. Top each serving with about 3 tablespoons Pineapple Salsa.

    Pineapple Salsa

    Ingredients
    1/2 cup finely chopped fresh pineapple
    1/4 cup finely chopped red bell pepper
    1 green onion, thinly sliced
    2 tablespoons lime juice
    1/2 jalapeño pepper,* seeded and minced
    1 tablespoon chopped fresh cilantro or fresh basil

    *Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

    Combine all ingredients in small nonmetallic bowl. Serve at room temperature.







 

 

 

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