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.
prep time
30 Min
cook time
10 Min
method
Stove Top
yield
Serves 8
Ingredients
- FOR THE PIQUE DE PINA
- 4 teaspoons whole black peppercorns
- 4 teaspoons canning salt
- 12 sprigs cilantro
- 24 - habanero chiles, halved
- 16 slices pineapple rind, about 2-inches wide
- 24 cloves garlic
- 12 cups distilled white vinegar
- FOR THE GRILLED SWORDFISH
- 8 tablespoons olive oil
- 4 pounds swordfish steaks, about 1-inch thick
- - sea salt and freshly ground black pepper
How To Make grilled swordfish with pique de piña
-
Step 1To make the pique place the black pepper, salt, cilantro, chiles, pineapple rind and garlic in the jar. Pour in the vinegar. -
Step 2Place the lid on the jar, and allow the jar to ferment for 2 to 3 days on the kitchen countertop.
-
Step 3Drain the pique vinegar from the jar into a clean serving container. The leftover rind and spices in the quart jar can be discarded.
-
Step 4To make the swordfish heat the olive oil in a 10-inch skillet until very hot over medium heat, about 90 seconds.
-
Step 5Add the swordfish steaks, lower the heat slightly, and allow to brown on one side for 5 minutes.
-
Step 6Carefully flip to the other side, allow to brown for another 5 minutes.
-
Step 7Season with salt and pepper, and serve immediately with Pique de Piña on the side
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes