Grilled Swordfish with Pineapple-Chili Salsa and Cilantro Pesto

Grilled Swordfish with Pineapple-Chili Salsa



 As I continue the quest of amateur cooking, it seems that I don't find awesome recipes......somehow they find me!  Primarily, it's because I look at the fridge and I'm trying to use up ingredients:)  This dish was no different - save the fish mind you.

I knew I had a lovely swordfish steak in the freezer so we had the main ingredient...but where to go from there?  As mentioned, I'm generally on a quest to clean out the fridge so I ended up with pineapple, chili's and cilantro on the counter.  Hummmm ---- I'm thinking we can do something with this!! 

So I start with the salsa knowing the longer it sits, the better it will be.  My mother had sent a grocery bag (literally) full of peppers to me so I grabbed several colors (green, red, orange) and began chopping.  These chili's are very, very mild so I thought they would offer just enough heat to compliment the fish.   Next, chopping up the pineapple and throwing it all together in a bowl and adding a few finely diced red onions.  Next I make a thin vinaigrette to go with it consisting of lime juice (my staple in the summer), honey and a little red wine vinegar.  Taste......yuuuuuuuum.  OK - cover that up, stick in the fridge to allow the flavors to marry.  Now if it was a normal salsa I would have put some cilantro in that, but knowing I was going to make a cilantro pesto I thought I would leave it out.  Cilantro can be very over-powering, so you gotta be careful. 

Next, the pesto.  Ok -- pesto-ish....it didn't have Parmesan or pine nuts.  But what it did have was cilantro, garlic, lime juice, honey and lime infused olive oil.  Throw all that (except the oil) into a food processor and let it go....drizzle in the oil and set it aside. 

Finally --- on to our fish.  Swordfish is really a great fish.  It has a firm/structured texture which makes it perfect for grilling.  Get your grill hot and grill the fish on both sides.  I can't remember the time exactly, but I know this....don't over-cook it or it will get dry on you.  Learn to test it by touching the steak...the firmer it is, the more done it is.  If you like your fish a little rare...leave it a little softer in the center.  Me?  Fish is gotta be done...but I hate it dry and Swordfish will do that easily if you're not careful.

Just about 1-2 min before the fish is done, I'll brush a little of the pesto on it and then plate it and maybe add a little more pesto.  Serve your salsa on the side and there you have it. 

Love this dish....give it a go I think you'll like it!  The great thing is, if you like more heat -- amp it up with some hotter chili's....serrano's would be great in this;)

Jodie