Swordfish with Pineapple 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, minced

3/4

cup finely chopped red onion

1/4

cup chopped fresh cilantro

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 1/4 teaspoon ground red pepper (cayenne)

2

lb swordfish steaks, cut into 6 serving-size pieces

• 1 In medium bowl, mix salsa ingredients. Refrigerate until serving time or up to 4 days.
• 2 Heat gas or charcoal grill. In shallow dish, mix pineapple juice, lime peel, lime juice, rum, the oil and paprika. Place swordfish in dish; let stand at room temperature 10 minutes to marinate.
• 3 When grill is heated, place fish on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Serve fish with salsa.