Ingredients
- 1 orange, peeled, sectioned and chopped
- 1 can (20 oz.) pineapple tidbits, in own juice
- 1/4 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 3 Tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup orange juice
- 1 Tablespoon olive oil
- 1 teaspoon grated orange zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic, minced
- 4 (6 oz. each) Swordfish fillets
Directions
- For Orange Pineapple Salsa, stir orange, pineapple, cilantro, onion, vinegar, salt and pepper in a large bowl. Cover with plastic wrap and refrigerate until ready to serve.
- For marinade, mix orange juice, olive oil, orange zest, salt, pepper and garlic in a small bowl. Place swordfish in glass baking dish. Pour marinade over fish, cover with plastic wrap and refrigerate 1 hour.
- Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE). Drain fish; discard marinade.
- Grill swordfish covered 4 to 6 minutes on each side. Serve with salsa.
Serves: 4
