Swordfish on Black Bean and Pineapple Salsa Recipe

Name: Swordfish on Black Bean and Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 swordfish steak, 3/4 to 1 pound; A little oil for brushing; 1 15- or 16-ounce can black beans; 1/2 small fresh pineapple, diced; 1/2 small onion, diced; 1/2 medium red pepper, cored, seeded and diced; 1/2 medium yellow, orange or purple pepper, cored, seeded and diced; 1/4 to 1/2 jalapeno or Serrano chili, finely minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 tablespoon rice vinegar; 1/4 cup chopped fresh cilantro

Servings: persons

1 swordfish steak, 3/4 to 1 pound
A little oil for brushing
1 15- or 16-ounce can black beans
1/2 small fresh pineapple, diced
1/2 small onion, diced
1/2 medium red pepper, cored, seeded and diced
1/2 medium yellow, orange or purple pepper, cored, seeded and diced
1/4 to 1/2 jalapeno or Serrano chili, finely minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon rice vinegar
1/4 cup chopped fresh cilantro

1
Wash and dry the fish.
2
If broiling, heat broiler and cover broiler pan with aluminum foil.
3
If using a stovetop grill, lightly brush it with oil.
4
Drain beans and rinse under cold water.
5
Set aside.
6
Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar.
7
Stir in beans.
8
Grill or broil the fish for 10 minutes for each inch at the thickest part.
9
Just before serving, stir cilantro into the salsa and arrange on serving plates.
10
Place fish on top, then top it with additional salsa.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 swordfish steak, 3/4 to 1 pound, A little oil for brushing, 1 15- or 16-ounce can black beans, 1/2 small fresh pineapple, diced, and more.

Yes, Swordfish on Black Bean and Pineapple Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Swordfish on Black Bean and Pineapple Salsa

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