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Swordfish Steaks with Pineapple Salsa

1 large Pineapple, quartered
1 Green bell pepper, 1/4-inch
1/4 cup of vegetable oil
2 tablespoons of fresh lime juice
2 tablespoons of minced fresh parsley
1 Red bell pepper, 1/4-inch
1 small Red onion, finely chopped
3 tablespoons of finely chopped cilantro
2 tablespoons Snipped fresh chives
1 Serrano chile, minced with
salt and freshly ground pepper
4 swordfish steaks, 1 inch thick
vegetable oil

Preheat broiler. Place pineapple on baking sheet and broil until just beginning to brown, about 5 minutes per side. Finely chop pineapple. Mix with remaining ingredients except swordfish steaks. Cover and refrigerate salsa for 2 hours. Prepare barbecue (high heat). Brush swordfish with oil. Season with salt and pepper. Grill about 5 minutes per side for medium done. Transfer to plates and spoon pineapple salsa over each. Makes 4 servings.

Posted to MM-Recipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999

 

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