Swordfish steaks with pineapple salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Pineapple, quartered |
| 1 | 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 | Red bell pepper, 1/4-inch dice | |
| 1 | small | Red onion, finely chopped |
| 3 | tablespoons | Finely chopped cilantro |
| 2 | tablespoons | Snipped fresh chives |
| 1 | Serrano chile, minced with seeds | |
| 4 | Swordfish steaks, 1 inch thick | |
Directions
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.