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Tropical Grilled Seafood Steaks
Serves 4 |
 4 8-oz. Swordfish or Tuna Steaks
Tropical Topping:
1 cup Diced Pineapple
1 cup Fresh Mango, peeled and chopped
1 Red Bell Pepper, diced
3 Tbsps. Green Onions, minced
1 Small Jalapeno Pepper, cored, seeded and diced
1 Tbsp. Fresh Cilantro, minced
2 Tbsps. Rice Wine Vinegar
1/2 Tbsp. Olive Oil
Salt to taste
Marinade:
1/4 cup Reserved Fresh Pineapple Juice
1/4 cup Fresh Lime Juice
1 Tbsp. Fresh Thyme, minced
1/2 tsp. Garlic, minced
1 tsp. Finely Grated Lime Zest
In a glass bowl, combine tropical topping ingredients and chill 3 hours or up to overnight. Allow to stand at room temperature one hour before serving. Combine marinade ingredients. Place fish in shallow glass dish and pour marinade over fish, turning to coat. Marinate in refrigerator 3 hours, turning once. Pre-heat grill to medium. Grill fish about 5 minutes on each side or 10 minutes per inch of thickness. Place on individual serving plates and spoon tropical topping over fish.
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