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.

INGREDIENTS

Makes 6 Servings

Brine

• 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

Swordfish

DIRECTIONS

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.