Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Pineapple, quartered |
| 1 \N | Green bell pepper, 1/4-inch dice |
| ¼ cup | Vegetable oil |
| 2 tablespoons | Fresh lime juice |
| 2 tablespoons | Minced fresh parsley salt and freshly ground pepper vegetable oil |
| 1 \N | Red bell pepper, 1/4-inch dice |
| 1 small | Red onion, finely chopped |
| 3 tablespoons | Finely chopped cilantro |
| 2 tablespoons | Snipped fresh chives |
| 1 \N | Serrano chile, minced with seeds |
| 4 \N | Swordfish steaks, 1 inch thick |
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.