Grilled Wild Swordfish with Pineapple Salsa

Swordfish with Pineapple Salsa

Fall 2014 Quarter has officially started and life on campus is returning to its hectic quarter pace. I miss my morning pre-work rides, but have been able to get a few post-work rides in lately.

Thursday on my way home … dealing with commute traffic (ugh!) … I realized that what I really needed was to sort of reset things with a healthy, satisfying dinner. I stopped by my new local neighborhood store, Sprouts Farmers Market, and wandered about. Walking by the seafood counter, I saw some beautiful wild swordfish on sale. Hmm … grilled wild swordfish with pineapple salsa … why not? That was one of the very first special meals I cooked as a rookie foodie, and a soothing reminder of a simpler time long ago.

This beauty of it is that this is actually a very simple meal to prepare. Marinate the fish. Chop a few ingredients for the salsa. Make a simple salad. Grill the fish. Enjoy. If you want, serve with some roasted root veggies (pictured here – from the deli counter at my local Nugget Market), steamed rice, or a crusty hearth bread.

First, marinate the swordfish in some freshly squeezed lime juice and a little olive oil while you prepare the pineapple salsa.

Pineapple Salsa

1 1/2 cups fresh pineapple* chunks (about 1/4-inch cubes)
2 Serrano chilies, seeded and chopped
1 small red onion, cut into about 1/8-inch chunks
juice of 1-2 fresh limes
a large handful of fresh cilantro leaves
salt and pepper to taste

Fresh pineapple is best, but in a pinch you could use canned (in its own juice, not sweetened).

Prepare the cilantro. Remove the leaves from the stems, rinse well and drain on towels.

Prepare the fresh pineapple. Using a large chef’s knife, cut off both top and bottom and discard. Cut off the outer skin, being sure to cut deep enough to remove the “eyes.” If you’ve never cut a fresh pineapple, try Googling “how to cut a pineapple” and you’ll find some videos and easy to follow instructions.

Once you’ve removed all of the skin and “eyes” of the pineapple, slice off a few 1/4-inch thick slices, then stack them and cut them into 1/4-inch cubes.

Note – if you want to make this even more simple … buy some pre-cut fresh pineapple chunks or spears. Many stores carry it in the the produce section.

Rinse the peppers, then cut them length-wise. I like to remove most of the seeds from the peppers, otherwise the salsa is too hot. However, some like it hot, so this is up to you! Dice finely and add to the pineapple.

Squeeze the limes and add the juice to the pineapple and peppers.

Coarsely chop the cilantro and add. Stir to combine all ingredients well. Season to taste with a little salt and pepper.

Get your grill ready. While it is pre-heating, prepare your salad or other side dish. I’d recommend a simple salad with a light citrusy vinaigrette.

Grill the swordfish. Click here for some simple directions.

Place the grilled fish on your plate and spoon some salsa over it. Serve with side dish(es) of your choice.


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