Ingredients
1/2
medium fresh pineapple, rind removed, cored and finely chopped
1
red bell pepper, seeded, finely chopped
1
jalapeño chile, seeded, finely chopped
1
clove garlic, finely chopped
3/4
cup finely chopped red onion
1/4
cup chopped fresh cilantro
1/2
cup pineapple juice
1
tablespoon grated lime peel
2
tablespoons lime juice
2
tablespoons rum, if desired
1
tablespoon olive or canola oil
1
teaspoon paprika or 1/4 teaspoon ground red pepper (cayenne)
2
lb swordfish steaks, cut into 6 serving-size pieces
Preparation
In medium bowl, mix salsa ingredients. Cover and refrigerate until serving time or up to 4 days.
Heat gas or charcoal grill. In shallow dish, mix pineapple juice, lime peel, lime juice, rum, the oil and paprika. Place swordfish in dish; let stand at room temperature 10 minutes to marinate.
Place fish on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Serve fish with salsa.
