Grilled Swordfish with Fresh Pineapple Salsa
Fresh and fruity. A perfect summer meal.
2 cups of coarsely chopped fresh pineapple
½ cup chopped red onion
½ cup chopped red bell pepper
Juice of 2 limes (about 3-4 tablespoons)
A small jalapeno pepper, seeded and chopped fine (optional)
3 tablespoons chopped fresh cilantro
2 tablespoons honey
1 tablespoon olive oil
Salt and pepper, to taste
4 swordfish fillets (salmon or other fish fillet of choice)
Make the pineapple salsa by combining the first seven ingredients in a large bowl. Cover tightly and refrigerate.
Heat a gas grill over medium-high heat. Prepare the fish by brushing the olive oil on both sides of the fillets, and seasoning with salt and pepper.
Grill fish on the grill racks, turning once during the cooking time. Cook for about 4-5 minutes each side, or until the fish a flake easily when cut into, and is cooked through.
Place a cooked fillet on each plate and top with the fresh Pineapple Salsa.
Serve immediately.
Serves 4.
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