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swordfish steak oil black beans pineapple onion red pepper purple pepper serrano chili ground coriander ground cumin rice vinegar fresh cilantro
Viewed: 47 - Published at: 9 years agoIngredients
- 1 swordfish steak, 3/4 to 1 pound
- A little oil for brushing
- 1 15- or 16-ounce can black beans
- 1/2 small fresh pineapple, diced
- 1/2 small onion, diced
- 1/2 medium red pepper, cored, seeded and diced
- 1/2 medium yellow, orange or purple pepper, cored, seeded and diced
- 1/4 to 1/2 jalapeno or Serrano chili, finely minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon rice vinegar
- 1/4 cup chopped fresh cilantro
Method
- Wash and dry the fish.
- If broiling, heat broiler and cover broiler pan with aluminum foil.
- If using a stovetop grill, lightly brush it with oil.
- Drain beans and rinse under cold water.
- Set aside.
- Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar.
- Stir in beans.
- Grill or broil the fish for 10 minutes for each inch at the thickest part.
- Just before serving, stir cilantro into the salsa and arrange on serving plates.
- Place fish on top, then top it with additional salsa.
