| 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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