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Recipe Of The Month Back to Recipes
Lime Grilled Swordfish with Pineapple
Ingredients to Serve 6
  • Brine
  • 1 Cup Freshly squeezed lime juice
  • 1 Cup Cold water
  • 3 Cloves Garlic, chopped
  • 3 Tablespoons Chopped cilantro
  • 1 Tablespoon Chopped Oregano
  • 2 Tablespoon Chopped Parsley
  • 1 Teaspoon Toasted cumin
  • 1 Tablespoon Coarse Salt
  • For the swordfish
  • 4 Tablespoons Olive oil
  • 6 6 ounce Swordfish steaks
  • 6 Slices Ripe pineapple
To prepare the Brine:
Place all brine ingredients into a blender and puree on high speed. Pour the brine over the swordfish. Cover and refrigerate for ½ hour.

To grill the swordfish:
Preheat the grill very hot. Remove the swordfish from the brine and pat dry. 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 pinaapple slices with a touch of olive oil painted on each.

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