Cedar Plank Swordfish with Pineapple Salsa by Rick Browne

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WHAT YOU NEED:

  • Cedar planks (from food or seafood stores NOT your local lumberyard)

  • 1 Tbs. lime juice

  • 2 cloves garlic, minced

  • 4 swordfish steaks

  • 1/2 tsp. chili powder or ground black pepper

STEPS:

  1. Soak cedar plank in warm water for 3 to 4 hours.

  2. Prepare coals or gas for grilling. Grill should be at 450˚-500˚ degrees.

  3. Combine lime juice and garlic in large Pyrex dish.

  4. Dip swordfish in mixture, let marinate for 12 minutes (6 mins. per side).

  5. Sprinkle with chili powder.

  6. Brush plank with olive oil.

  7. Place fish on the plank in the center of hot grill, lower lid.

  8. Cook until just opaque in center and still very moist, about 20 minutes. Do not turn fish on plank.

Serves 4


Pineapple Salsa

WHAT YOU NEED:

  • 1/2 cup chopped fresh pineapple

  • 1/4 cup finely chopped red bell pepper

  • 1 green onion, thin sliced

  • 2 Tbs. lime juice

  • 1/2 jalapeno pepper, seeded and minced

  • 1 Tbs. chopped fresh cilantro or fresh basil

 

STEPS:

  1. Place all ingredients in bowl and blend well.

  2. Serve 3 tbs. room temperature salsa over each fish steak.

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