Confession: I made this recipe so long ago that I honestly had to stare at the food pics for 5 minutes so I could remember what I put in it. I finally have a few moments to myself to post this recipe because I happen to find myself at home...alone. My children are having a sleepover with grandparents and Brett is on a work trip. Luckily I have these two skinny minis to keep me company ;)
Our summer has been CRAZY...but we have been enjoying every second. I do have to say that I'm not sure I can look at another hot dog or burger. One of our favorite easy dinners in the summer is grilled fish with fruit salsa. To be honest, we normally buy store-bought mango salsa, but the last time we were going to make it, the store was out. I'm not sure if you've ever bought/cut mangoes, but they are a pain in the fanny. The nice thing about fruit salsa, is that you could use any kind of fruit you like. I happened to have bought a pineapple that day, so that's what we went with...but if you were feeling patient, go with the mango (or strawberries, or kiwis or a combo of any of that business)
The recipe
1 pineapple, diced into small pieces
1/4 cup cilantro, chopped
3 scallions, chopped
1 clove garlic, minced
Few tblsp olive oil
Dash of crushed red pepper
Zest and Juice of 1 lime
Salt and pepper
3/4 lb swordfish
Preheat grill. Drizzle both sides of fish with olive oil, salt and pepper.
Grill 5 minutes per side of fish, spending on thickness. Let stand for 5-10 minutes.
Meanwhile, mix pineapple, cilantro, scallion, garlic, olive oil, crushed red pepper, lime zest and juice, olive oil , salt and pepper.
Serve over grilled fish. I served with grilled asparagus.
