Serves: 4
Total Calories: 562
1. Prepare the salsa. Then, trim the skin from the swordfish, and cut the steaks into 1-inch pieces. Mix together the garlic, oil, salt, and pepper. Coat the fish on all sides with the mixture. Cover and refrigerate about 1 hour.
2. Skewer the pineapple and red pepper on cocktail picks, and put on a plate. Remove the fish from the refrigerator. Heat a stovetop grill pan over medium-high heat until hot and a few drops of water sizzle on the pan. Cook the swordfish chunks, turning, until light brown outside, about 3 to 5 minutes, or until just cooked through. Add the cooked fish to the skewers with the pineapple and peppers. Serve at room temperature with the jalapeño and cilantro salsa on the side.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Swordfish Bites with Pineapple and Red Bell Pepper recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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