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Ingredients
- 375 g (13 oz/2 cups) pineapple, diced
- 1 small red onion, chopped
- 1 red capsicum (pepper), chopped
- 1 jalape ño chilli, seeded
- 1 tablespoon grated fresh ginger finely grated zest of 1 lime
- 1 tablespoon lime juice
- 1 large handful coriander (cilantro) leaves, chopped
- 4 swordfish steaks
Method
1. Put the diced pineapple, roughly chopped onion, capsicum, chilli and ginger in a food processor and mix, using the pulse button, until coarsely chopped. Stir in the lime zest and juice and the coriander leaves. Season with salt and pour into a small bowl.
2. Cover and leave the salsa for 2 hours. Meanwhile, soak four wooden skewers in cold water for 30 minutes to prevent scorching. Drain off any excess liquid from the salsa.
3. Cut the swordfish into cubes and thread onto the skewers. Grill under a hot grill (broiler) for 3 minutes on each side, or until cooked through. Serve the skewers with the salsa.
