grilled swordfish with pique de piña

Name: Grilled Swordfish with Pique de Piña
Prep time: 30 min
Cook time: 10 min
Cuisine: Puerto Rican
Ingredients: FOR THE PIQUE DE PINA; 4 teaspoon(s) whole black peppercorns; 4 teaspoon(s) canning salt; 12 sprig(s) cilantro; 24 - habanero chiles, halved; 16 slice(s) pineapple rind, about 2-inches wide; 24 clove(s) garlic; 12 cup(s) distilled white vinegar; FOR THE GRILLED SWORDFISH; 8 tablespoon(s) olive oil; 4 pound(s) swordfish steaks, about 1-inch thick; - sea salt and freshly ground black pepper

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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
4 tsp

whole black peppercorns
4 tsp

canning salt
12 sprig

cilantro
24

habanero chiles, halved
16 slice

pineapple rind, about 2-inches wide
24 clove

garlic
12 c

distilled white vinegar
FOR THE GRILLED SWORDFISH
8 Tbsp

olive oil
4 lb

swordfish steaks, about 1-inch thick
sea salt and freshly ground black pepper

How To Make grilled swordfish with pique de piña

1
To make the pique place the black pepper, salt, cilantro, chiles, pineapple rind and garlic in the jar. Pour in the vinegar.

2
Place the lid on the jar, and allow the jar to ferment for 2 to 3 days on the kitchen countertop.
3
Drain the pique vinegar from the jar into a clean serving container. The leftover rind and spices in the quart jar can be discarded.
4
To make the swordfish heat the olive oil in a 10-inch skillet until very hot over medium heat, about 90 seconds.
5
Add the swordfish steaks, lower the heat slightly, and allow to brown on one side for 5 minutes.
6
Carefully flip to the other side, allow to brown for another 5 minutes.
7
Season with salt and pepper, and serve immediately with Pique de Piña on the side
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