Grilled Swordfish With Pineapple Salsa

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.

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