Yield: 1 servings
|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.