Swordfish With Pineapple Salsa Recipe
Ingredients
For the salsa:
1 small red onion, thinly sliced (1/4 cup)
1/2 pineapple, peeled, cored, and cut into 1/2-inch cubes (2 cups), or 2 cups canned pineapple chunks in juice, drained
1 small sweet red pepper, cored, seeded, and finely chopped (1/2 cup)
2 tablespoons minced fresh cilantro (coriander) or 2 tablespoons minced parsley mixed with 1 teaspoon dried cilantro
1 tablespoon lime juice
1/2 teaspoon honey
1/4 teaspoon salt, or to taste
For the swordfish:
1 tablespoon plus 1 teaspoon lime juice
2 teaspoons olive oil
1/4 teaspoon ground cumin
2 swordfish steaks (10 ounces each), halved to make 4 steaks
Directions
1 To prepare the salsa: Place the onion in a small bowl, cover with ice water, and let stand for 30 minutes; drain and pat dry with paper toweling. In a medium-size bowl, toss together the pineapple, pepper, cilantro, lime juice, honey, salt, and onion. Cover and refrigerate for 1 hour to allow the flavors to blend.
2 To prepare the swordfish: Preheat the broiler, setting the rack 6 inches from the heat. In a small bowl, stir together the lime juice, oil, and cumin; brush the mixture on the swordfish. Arrange the swordfish on a broiler pan and broil for 4 minutes; turn and broil 3 minutes longer or until the fish flakes easily when tested with a fork. Transfer the swordfish steaks to a warm platter and spoon the salsa over them.
2 To prepare the swordfish: Preheat the broiler, setting the rack 6 inches from the heat. In a small bowl, stir together the lime juice, oil, and cumin; brush the mixture on the swordfish. Arrange the swordfish on a broiler pan and broil for 4 minutes; turn and broil 3 minutes longer or until the fish flakes easily when tested with a fork. Transfer the swordfish steaks to a warm platter and spoon the salsa over them.
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