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pineapple and swordfish skewers on bed of rice

Recipe

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Ingredients
 

  • 16 ounce swordfish (cut into 1-inch cubes)
  • 16 ounce fresh pineapple (cut into 1-inch cubes)
  • 1 medium red onion (cut into 1-inch chunks)
  • 1 large red bell pepper (cut into 1-inch pieces)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoons lime zest
  • ¼ fresh cilantro leaves (chopped)
  • 2 teaspoons garlic powder
  • salt and pepper (to taste)
  • butter, olive oil, or coconut oil, or non-stick cooking spray
  • 1 pint cherry or grape tomatoes
  • 2 large limes (cut into wedges)

Instructions
 

  • Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl.
    16 ounce swordfish, 16 ounce fresh pineapple, 1 medium red onion, 1 large red bell pepper
  • Add the olive oil, lime zest, fresh cilantro, and garlic powder and season with salt and black pepper, to taste. Gently toss to combine. Set aside to marinate for 15-20 minutes, stirring once or twice during that time.
    2 tablespoons extra virgin olive oil, 1 teaspoons lime zest, ¼ fresh cilantro leaves, 2 teaspoons garlic powder, salt and pepper
  • While fish is marinating, soak 8 inch bamboo skewers in warm water. Not needed for metal skewers.
  • Indoor Grill Pan: lightly grease a grill pan with butter, olive oil, or coconut oil, or spray with non-stick spray.
    Outdoor Gas Grill: spray or lightly grease clean grates on gas grill.
    butter, olive oil, or coconut oil, or non-stick cooking spray
  • Heat grill pan or gas grill to medium heat.
  • Thread the swordfish and veggies alternatively onto skewers. Add cherry tomatoes on the ends
    1 pint cherry or grape tomatoes
  • Working in batches if necessary, place on the hot grill pan. Cook until the veggies are slightly charred and crisp-tender, and the fish is flakey, about 2-3 minutes per side.
  • Remove from heat and serve immediately with lime wedges on the side.
    2 large limes