Grilled Swordfish with Pineapple Salsa

Recently, we received a wonderful review on our Jamaican Jerk Pineapple Chutney from a customer of ours named Michael, who wrote:  "First use was with a marinade for Swordfish. Delish!"  So of course, we had to give it a try.  We decided to not only marinate the swordfish with our Jamaican Jerk Pineapple Chutney but we also used the chutney to make a fresh bright pineapple cucumber salsa to spoon over the grilled swordfish and the results were fantastic! This will be a new summer BBQ staple.  We also served this dish with a side of tequila lime crema which adds a smooth cool balance to the sweet and spicy pineapple salsa.  

Grilled Swordfish with Jamaican Pineapple Salsa and Tequila Lime Crema

Ingredients:

1.5 lb Swordfish

Swordfish Marinade:

1/4 cup Wozz! Jamaican Jerk Pineapple Chutney
1 Lime (juice of)
Salt n Pepper

Tequila Lime Crema:

2 Tbsp Mayonnaise
2 Tbsp Sour Cream
1 tsp Lime Juice
1 tsp Tequila
2 tsp Mint (chopped)
Salt and Pepper

Combine all ingredients in a small bowl and set aside.

Pineapple Jerk Salsa:

1/2 cup Cucumber (small dice, seeds removed)
1/4 cup Wozz! Jamaican Jerk Pineapple Chutney
1 Lime (juice of)
1/4 cup Cilantro (loosely packed, rough chopped)
Salt and pepper

Combine all ingredients in a small mixing bowl and set aside to allow the flavors to meld.

Method:

1. Marinate your Swordfish.  Clean and portion your swordfish steaks.  Season each steak with salt and pepper, lime juice and 1/4 Cup Wozz! Jamaican Jerk Pineapple Chutney.  Transfer to a snap-lock bag or container with a lid and marinate 1-4 hours.

2. Heat Up Grill On Full Heat.  You want your grill nice and HOT for grilling fish.

3. Clean and Oil Your Grill.  Clean grill with wire brush thoroughly and rub down with oily cloth or paper towel to keep fish from sticking.

4. Grill Your Swordfish.  Grill your swordfish 4 minutes one side and 3 minutes on the other side (your grilling time will depend on size and thickness of your swordfish - *cooking times may vary, but don't over cook as swordfish can be dry).

5. Garnish Swordfish and Serve.  Top your grilled swordfish with the pineapple salsa and serve with a side of tequila lime crema and lime wedges.