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CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains		Shellfish	4	Servings

INGREDIENTS

1	lg	Pineapple, quartered
1		Green bell pepper, 1/4-inch dice
1/4	c	Vegetable oil
2	tb	Fresh lime juice
2	tb	Minced fresh parsley
1		Red bell pepper, 1/4-inch dice
1	sm	Red onion, finely chopped
3	tb	Finely chopped cilantro
2	tb	Snipped fresh chives
1		Serrano chile, minced with seeds

INSTRUCTIONS

INGREDIENTS
salt and freshly ground pepper        4 swordfish steaks, 1 inch thick
vegetable oil
Directions: Preheat broiler. Place pineapple on baking sheet and broil
until just beginning to brown, about 5 minutes per side. Finely chop
pineapple. Mix with remaining ingredients except swordfish steaks. Cover
and refrigerate salsa for 2 hours. Prepare barbecue (high heat). Brush
swordfish with oil. Season with salt and pepper. Grill about 5 minutes per
side for medium done. Transfer to plates and spoon pineapple salsa over
each. Makes 4 servings.
Posted to MM-Recipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999

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