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Lime Grilled Swordfish with Pineapple

Cooking with green tea adds a wonderful depth to the sweet pungent flavors of the garlic, shallots, ginger and lemongrass.
Poaching the snapper allows it plenty of time to absorb the aromatic broth.


Makes 6 Servings


  • 1 Cup Lime Juice, freshly squeezed
  • 1 Cup Cold Water
  • 3 Cloves Garlic, chopped
  • 3 Tablespoons Cilantro, chopped
  • 1 Tablespoon Oregano, chopped
  • 2 Tablespoon Parsley, chopped
  • 1 Teaspoon Toasted cumin
  • 1 Tablespoon Coarse Salt


  • 4 Tablespoons Olive Oil
  • 6 (6 ounce) Swordfish Steaks
  • 6 Slices Ripe Pineapple

    To prepare the Brine:

    Place all brine ingredients into a blender and puree on high speed.
    Pour the brine over the swordfish.
    Cover and refrigerate for 1/2 hour.

    To Grill the Swordfish:

    Preheat the grill very hot.
    Remove the swordfish from the brine and pat dry.
    Drizzle the swordfish with olive oil and place on the hottest part of the grill.
    After 2 minutes, turn and mark the fish.
    Allow to cook for another 2 minutes and turn carefully with a spatula.
    Cook the second side for 3- 4 minutes on lower heat until cooked yet moist all the way through.
    Grill the pineapple slices with a touch of olive oil painted on each.