From “Pillsbury Fast & Healthy Cookbook,” (Wiley). You can also substitute another firm-textured fish such as grouper or tuna. Serves 6.
Ingredients
SALSA
1/2 medium fresh pineapple, rind removed, cored and finely chopped
1 red bell pepper, seeded, finely chopped
1 jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
3/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
SWORDFISH
1/2 cup pineapple juice
1 tablespoon grated lime peel
2 tablespoons lime juice
2 tablespoons rum, if desired
1 tablespoon olive or canola oil
1 teaspoon paprika or 1/4teaspoon ground cayenne pepper
2 pounds swordfish steaks, cut into 6 serving-size pieces
Directions
In a medium bowl, mix salsa ingredients. Cover and refrigerate until serving time or up to 4 days.
Heat grill. In shallow dish, mix pineapple juice, lime peel, lime juice, rum, oil and paprika. Place swordfish in the dish; let stand at room temperature 10 minutes to marinate.
Place fish on grill over medium heat. Cover grill. Cook 8 to 12 minutes, turning once, until fish flakes easily with a fork. Serve with salsa.
