Grilled Swordfish with Hot Thai Salsa

Description

Ingredients to Serve-4

Ingredients

Hot Thai Salsa
1 Cup Vine ripe red tomatoes, large dice
1 cup Vine ripe yellow tomatoes, large dice
1 tablespoon Minced Garlic
3 Tablespoons Chopped shallots
1 Tablespoon Chopped mint
2 Tablespoons Chopped cilantro
1 Small Sorrano chile, cut in small rounds
1 Teaspoon Thai fish sauce
1 Tablespoon Sweet Soy sauce
1 Tablespoon Hot Sesame oil
For the swordfish
2 Tablespoons Olive oil
4 6 ounce Swordfish steaks
1 Leaf Kaffir lime, or zest of one key lime
1 Teaspoon salt
½ Teaspoon Freshly ground black peppercorns
6 Slices Ripe pineapple

Preparation

To prepare the Salsa:
Place all brine ingredients into a small bowl. Cover and refrigerate for ½ hour. In a hot wok heat the seasame oil and add the salsa. When ready to serve, stir fry until just heated through, spoon the salsa on to the plate with the swordfish.

To grill the swordfish:
Preheat the grill very hot. Season the swordfish with kaffir lime, sea salt and pepper. Drizzle the swordfish with olive oil and place on the hottest part of the grill. After 2 minutes, turn and mark the fish. Allow to cook for another 2 minutes and turn carfully with a spatula. Cook the second side for 3- 4 minutes on lower heat until cooked yet moist all the way through. Grill the pineapple slices with a touch of olive oil painted on each.