Grilled swordfish with pineapple-peach salsa

Another night where I found a recipe I liked and decided to cook it. I've never had swordfish before so that was another thing that intrigued me about the recipe. I'm also not sure if I'll make this one too often but for a different kind of meal it'll stay on my "menu." The original recipe can be found at the RecipeGirl website here.

Review: As I said above I don't know how often I'll make this recipe but it was all-in-all a good one. Because I've never had swordfish before I had to look up what it tasted like. Most comments I found said it was more meaty than fishy but to both my mom and myself, we thought it was actually fishy. I don't know if I cooked it a little too long or maybe even not long enough but after about halfway through it got almost too fishy for our liking. Next time I might just buy one swordfish steak and cut it in half for both of us. This recipe also would be good with any type of fish and mom and I really like salmon so next time I might try it with salmon. Mahi-Mahi might be a good fish with the meal too. The other thing I might change about the recipe is the amount of cilantro in the salsa mix. It seemed like a little much so I might cut that amount in half. Same with the red onions. The red onions and cilantro, to me, kind of overpowered the pineapple and the peach. Finally, instead of juice from fresh limes I used lime juice that you can find in your grocery store's juice aisle. Still, with the few tweaks I mentioned it would be an excellent meal and as is, it's all-in-all another good, healthy one to eat. Oh, and one quick, fun, interesting note I did learn from the smell and taste of it is that cumin is used in taco seasoning.

Recipe:

• 2 to 2 1/2 pounds swordfish, cut into 4 serving pieces (our grocery store already had them in pieces and this amount serves 4 people)

MARINADE:

• 3 tablespoons olive oil
• juice of 2 large limes (I used 2 tablespoons of lime juice as a substitute)
• 2 green onions, chopped
• one handful of fresh cilantro, chopped
• 2 large cloves garlic, minced
• 1 teaspoon cumin
• 1/4 teaspoon paprika
• salt and pepper

PINEAPPLE-PEACH SALSA:

• 1 cup finely chopped pineapple (about 1/3 of a fresh pineapple, but you can use however much you want)
• 1 cup chopped, peeled peaches (about 2 medium, but again you can use however much you want)
• 1/3 cup finely chopped red onion
• 1/4 cup finely chopped cilantro
• juice from 1/2 large lime (again, I used 1/2 tablespoon of lime juice as a substitute)

Rinse and pat dry the swordfish and place it in a 9x13 inch glass dish. In a medium bowl, whisk together all of the marinade ingredients. Pour the marinade over the swordfish and turn to coat (you might have to use your hands to scoop some of the marinade from the bottom of the dish to the top side of the fish after you turn it). Cover the dish with plastic wrap and let marinate for NO MORE than one hour (see TIP below).

While the swordfish is marinating, combine the salsa ingredients in a bowl and toss to combine. Cover the bowl with plastic wrap and refrigerate until ready to serve. Preheat the grill to medium heat. Grease the rack of your grill (or use a grilling tray) and grill the swordfish 5 to 6 minutes on the first side (covered), then 3 to 4 minutes on the other side or until the fish flakes apart easily. You definitely don't want to overcook swordfish or it will be tough and dry. Serve immediately with each swordfish steak topped with a generous dollop of pineapple-peach salsa.

***TIP*** Don't let the swordfish marinate for more than one hour. The citrus from the lime juice will begin to break down the fish and you want it to stay nice and firm.