Swordfish steaks with pineapple salsa

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.

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