grilled swordfish with pique de piña
Looking for healthy without deprivation? Grilled swordfish is meaty enough to satisfy, but incredibly low in fat, and high in protein. Hot, fruity and tangy, pique de piña is the perfect finishing accent, and is incredibly easy to make!
NOTE:
Pique de Pina MUST BE MADE 3 DAYS IN ADVANCE to allow for fermentation.
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yield
serving(s)
prep time
30 Min
cook time
10 Min
method
Stove Top
Ingredients For grilled swordfish with pique de piña
- FOR THE PIQUE DE PINA
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4 tspwhole black peppercorns
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4 tspcanning salt
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12 sprigcilantro
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24habanero chiles, halved
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16 slicepineapple rind, about 2-inches wide
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24 clovegarlic
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12 cdistilled white vinegar
- FOR THE GRILLED SWORDFISH
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8 Tbspolive oil
-
4 lbswordfish steaks, about 1-inch thick
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sea salt and freshly ground black pepper
How To Make grilled swordfish with pique de piña
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1To make the pique place the black pepper, salt, cilantro, chiles, pineapple rind and garlic in the jar. Pour in the vinegar. -
2Place the lid on the jar, and allow the jar to ferment for 2 to 3 days on the kitchen countertop.
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3Drain the pique vinegar from the jar into a clean serving container. The leftover rind and spices in the quart jar can be discarded.
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4To make the swordfish heat the olive oil in a 10-inch skillet until very hot over medium heat, about 90 seconds.
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5Add the swordfish steaks, lower the heat slightly, and allow to brown on one side for 5 minutes.
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6Carefully flip to the other side, allow to brown for another 5 minutes.
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7Season with salt and pepper, and serve immediately with Pique de Piña on the side
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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