Jamaican-Spiced Swordfish with Banana and Pineapple Salsa

Adapted via ClosetCooking
Serves: 2

For salsa:
♦ 3 bananas, peeled and cut into bite-sized chunks
♦ 1 1/2 cups diced pineapple
♦ 2 to 3 bird’s eye chilies, seeded and diced
♦ 1/2 small red onion, diced
♦ 1 lime, juiced
♦ 1/2 tbsp grated ginger (from a 1-inch piece, about)
♦ large handful cilantro, chopped

For fish:
♦ 2 swordfish steak, at room temperature (take out from refrigerator 30 minutes before grilling)
♦ 1 tsp dried thyme
♦ 1 tsp cayenne
♦ 1 tsp onion powder
♦ 1 tsp garlic powder
♦ 1/2 tsp white pepper
♦ 1/4 tsp allspice
♦ 1/4 tsp cinnamon
♦ olive oil

For making the salsa: combine all ingredients in a large bowl, stirring carefully so as not to crush the fruit; refrigerate until ready to use (can be made the night before).

For grilling the swordfish: combine all spices together into a small bowl, and set aside. Gently pat the steaks dry with a paper towel, and sprinkle evenly with spice mixture – rub the spices into the fish, and repeat with the opposite side. Drizzle both sides of the steaks lightly with olive oil. Preheat a gas grill to medium heat – grill swordfish steaks about 5 minutes per side, or until cooked through (will vary based on size and thickness of steak).

Remove from heat and garnish with banana and pineapple salsa; serve immediately.

To read more about this dish and my musical pairing, click HERE.

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