| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Shellfish | 4 | Servings | |
INGREDIENTS
| 1 | Pineapple, quartered | |
| 1 | Green bell pepper, 1/4-inch | |
| dice | ||
| 1/4 | c | Vegetable oil |
| 2 | T | Fresh lime juice |
| 2 | T | Minced fresh parsley |
| 1 | Red bell pepper, 1/4-inch | |
| dice | ||
| 1 | Red onion, finely chopped | |
| 3 | T | Finely chopped cilantro |
| 2 | T | Snipped fresh chives |
| 1 | Serrano chile, minced with | |
| seeds |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 5.7mg
Potassium: 182.4mg
Carbohydrates: 4.9g
Fiber: 1.6g
Sugar: 2.6g
Protein: <1g