Name: Grilled Swordfish with Pineapple Salsa
Ingredients: 4 or 5 jalapeño peppers, chopped (seeds and ribs removed for less spicy results); 2 red onions, diced small; 2 orange or yellow bell peppers, diced small; 1 bunch, fresh cilantro, chopped; 2 fresh pineapples, skinned, cored and sliced into 1/4” rounds; 1 tbsp salt; 2 tbsp ground cumin; 1/2 tsp ground black pepper; Balsamic vinegar; Olive oil

Description

The acidity in the pineapple refreshes the smoky grilled swordfish.

Ingredients

Scale

4 or 5 jalapeño peppers, chopped (seeds and ribs removed for less spicy results)
2 red onions, diced small
2 orange or yellow bell peppers, diced small
1 bunch, fresh cilantro, chopped
2 fresh pineapples, skinned, cored and sliced into 1/4” rounds
1 tbsp salt
2 tbsp ground cumin
1/2 tsp ground black pepper
Balsamic vinegar
Olive oil

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Instructions

Grill pineapple slices over medium heat until the edges are well caramelized.
While still hot, chop into small pieces and toss with all other ingredients.
Add balsamic vinegar and olive oil to taste and toss again.
Let rest for an hour before eating with freshly grilled fish or grilled pork tenderloin