Ingredients
- 6 swordfish steaks
- BGE Sweet and Smoky Dry Spice
- 1 golden pineapple, quartered, cored, grilled, and finely diced
- 1 jalapeño pepper, small diced
- 1 shallot, diced
- ½ cup red bell pepper, diced
- ½ cup cilantro, chopped
- 2 tablespoons lime juice
Instructions
Method: Direct grilling
Equipment: Tongs, spatula
- Set the EGG for direct cooking at 400-450°F.
- Pat the swordfish steaks dry with a paper towel.
- While the EGG is preheating, place the pineapple quarters on the grates and grill until slightly charred.
- Season the swordfish steaks with BGE Sweet and Smoky Dry Spice.
- Remove the grilled pineapple and allow it to cool before dicing.
- Place the swordfish steaks on the grill and cook for about 4-5 minutes per side.
- In a bowl, combine the diced pineapple, jalapeño, shallot, red bell pepper, cilantro, and lime juice. Mix thoroughly and let sit to develop flavors.
- Serving Suggestion: Plate with rice and grilled asparagus, place the swordfish on top, and spoon the pineapple mixture over the fish.
