Grilled Swordfish with Pineapple Salsa

By Loretto J. Hulse, Herald staff writer

The cover of the Tri-City Herald's Food & Wine section June 10 will feature tips on grilling lamb. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Grilled Swordfish with Pineapple Salsa

For more flavor, lightly oil the grill grate, cook the pineapple slices for several minutes, cut, and add to the salsa.

Makes 4 servings

Ingredients

Salsa:

3 or 4 slices pineapple (canned or fresh), cut into chunks (unless grilling)

1 orange, halved and sectioned

3 tablespoons chopped pickled jalapeños

2 scallions, thinly sliced

1 small ripe tomato, cored and diced

2 to 3 tablespoons chopped fresh parsley or cilantro

1 tablespoon brown sugar or honey

Swordfish:

4 swordfish steaks, 1-inch thick

vegetable oil

salt and pepper, to taste

Instructions

For salsa:

In a small bowl, combine the salsa ingredients and refrigerate for at least 1 hour. (If you grill the pineapple slices, add them later, cut into chunks.)

For swordfish:

Prepare the grill. Rub a little oil onto both sides of the swordfish and season with salt and pepper. Cook over medium-hot coals for 5 to 6 minutes on each side, turning once. The fish should be opaque throughout when it's done. Serve with the salsa.

From: The Old Farmer's Almanac Everyday Cookbook (Yankee Publishing, $24.95/hardcover, August 2008)

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Monday, Jun. 08, 2009

Grilled Swordfish with Pineapple Salsa

By Loretto J. Hulse, Herald staff writer