Swordfish steaks grilled to perfection and topped with a refreshing pineapple salsa. This dish brings a taste of the tropics to your backyard, combining savory and sweet flavors for an unforgettable meal.
Ingredients
- 6 ea Swordfish Steaks
- BGE Sweet and Smoky Dry Spice
- 1 Golden Pineapple, quartered and cored, grilled, diced fine
- 1 Jalapeno Pepper, Small Diced
- 1 Shallot, diced
- ½ Cup Red Bell Pepper
- ½ Cup Cilantro, Chopped
- 2 T Lime Juice
Instructions
EGG SET-UP: Set the EGG for Direct cooking – 400-450.
TOOLS & ACCESSORIES RECOMMENDED:Â Tongs, Spatula
 1. Follow direction for the BGE Set-upÂ
 2. Lay swordfish on a paper towel and dryÂ
 3. While the temperature on the BGE is coming up, place the Pineapple on the grates and allow to grill and char little.Â
 4. While that is working, Season your Swordfish with BGE Sweet and Smoky.Â
 5. Pull Pineapple when grilled and allow to coolÂ
 6. Place Sword on the grate, this will be about 4-5 minutes a side.Â
 7. In a bowl add the cut pineapple, peppers, shallot, cilantro and lime juice and mix thoroughly and allow to sitÂ
 8. Plate Idea – Rice and Asparagus, Place Fish on top and spoon Pineapple mixture on top.Â