Caribbean Fish With Pineapple Salsa
From patticasas 17 years ago
- 10 minutes to make
- Serves 4
Grilled swordfish marinated with soy sauce, rice vinegar, and jerk seasoning is served with a refreshing pineapple salsa.
Ingredients
- Marinade: shopping list
- 1 medium red onion, coarsely chopped shopping list
- 1/2 cup NAKANO Natural rice vinegar shopping list
- 1/4 cup lite soy sauce shopping list
- 1/4 cup brown sugar shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon caribbean jerk seasoning shopping list
- 4 (6 ounce) fresh swordfish, halibut or tuna steaks, 3/4-inch thick shopping list
- Ingredients for: shopping list
- fresh pineapple Salsa: shopping list
- 2 cups diced pineapple shopping list
- 1/2 cup finely diced red onion shopping list
- 1/2 cup chopped cilantro shopping list
- 2 tablespoons chopped mint shopping list
- 2 tablespoons NAKANO Natural rice vinegar shopping list
- 1 jalapeno, seeded and minced shopping list
- salt to taste shopping list
How to make it
- For marinade, combine all ingredients except fish in blender container; blend until smooth.
- Place fish in resealable plastic bag. Pour marinade over fish; close bag securely, turning to coat. Refrigerate 1 hour.
- Meanwhile, combine salsa ingredients in a medium bowl; let stand 30 minutes. Stir in additional rice vinegar to taste.
- Drain fish and discard marinade. Grill or broil 6 to 8 minutes, or until cooked as desired. Serve with pineapple salsa.
People Who Like This Dish 4
- lunasea Orlando, FL
- wolfpackjack Raleigh, NC
- craners Coarsegold, CA
- clbacon Birmingham, AL
- patticasas Chula Vista, CA
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The Rating
Reviewed by 2 people-
This is worth it just for the pinapple salsa...I love fresh pineapple! CHEERS to you!
craners
in Coarsegold loved it
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