Ingredients

Method

• 4 portions firm swordfish
• 2 T olive oil
• 1 pineapple
• Red onion
• Red pepper
• fresh mint
• Lemon juice
• Sour cream

Method

Ingredients

Season portions firm swordfish, then rub with olive oil. Arrange on a baking tray and slide under a hot grill. Cook for 2–3 minutes a side, or until coloured and cooked through but still moist.
Meanwhile, remove the skin of pineapple and cut the flesh into cubes. Toss with sliced red onion and red pepper, fresh mint and lemon juice. Serve the pineapple salsa with the grilled swordfish and a good dollop of sour cream.