Grilled Swordfish with Pineapple Salsa
Photo by Marcy Holquist
Captain your crew towards friendly seas and warm waters this weekend with an easy and tasty combination: grilled swordfish with pineapple salsa.
Find the freshest swordfish filets possible. Rub them down with a light coating of olive oil, a light sprinkle of salt white, pepper and ground cumin. Let the filets marinate in these flavors for half an hour before grilling.
This light and fresh salsa brings the fish to a whole new level. Feel free to double up on the jalapeños for extra spiciness.
Enjoy!
Grilled Pineapple Salsa
Ingredients
4 or 5 Jalapeño peppers, chopped (seeds and ribs removed for less spicy results)
2 Red onions, diced small
2 Orange or yellow bell peppers, diced small
1 Bunch, fresh cilantro, chopped
2 Fresh pineapples, skinned, cored and sliced into 1/4” rounds
1 T Salt
2 T Ground cumin
1/2 t Ground black pepper
Balsamic vinegar
Olive oil
Grill pineapple slices over medium heat util the edges are well caramelized. While still hot, chop into small pieces and toss with all other ingredients. Add Balsamic vinegar and olive oil to taste and toss again.
Let rest for an hour before eating with freshly grilled fish or grilled pork tenderloin
Story and styling by Keith Recker // Photography by Marcy Holquist
Try these other delicious recipes:
Salmon with Pineapple Mango Salsa
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