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
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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
4 swordfish steaks, 1-inch thick
salt and pepper, to taste
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.)
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)