Swordfish on Black Bean and Pineapple Salsa

Name: Swordfish on Black Bean and Pineapple Salsa
Total time: 30 min
Yield: 2 servings
Ingredients: 1 swordfish steak, 3/4 to 1 pound; A little oil for brushing; 1 15- or 16-ounce can black beans; 1/2 small fresh pineapple, diced; 1/2 small onion, diced; 1/2 medium red pepper, cored, seeded and diced; 1/2 medium yellow, orange or purple pepper, cored, seeded and diced; 1/4 to 1/2 jalapeno or Serrano chili, finely minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 tablespoon rice vinegar; 1/4 cup chopped fresh cilantro

By Marian Burros

Total Time: About 30 minutes
Rating: 4(32)
Comments: Read comments

In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, “that you don’t have to have butter and cream to make something taste wonderful.” That is no less true today, even if salsas are much more common in our cooking lives. If you’re in a rush, grab some pre-cut pineapple at the market, and a can of black beans. (Drain them well.)

Featured in: Lifestyle: Sunday Menu; Swordfish With Some Kick

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

1swordfish steak, ¾ to 1 pound
A little oil for brushing
115- or 16-ounce can black beans
½small fresh pineapple, diced
½small onion, diced
½medium red pepper, cored, seeded and diced
½medium yellow, orange or purple pepper, cored, seeded and diced
¼ to ½jalapeno or Serrano chili, finely minced
1teaspoon ground coriander
1teaspoon ground cumin
1tablespoon rice vinegar
¼cup chopped fresh cilantro

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Wash and dry the fish.
Step 2
If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
Step 3
Drain beans and rinse under cold water. Set aside.
Step 4
Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
Step 5
Grill or broil the fish for 10 minutes for each inch at the thickest part.
Step 6
Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.

Ratings

4 out of 5

32 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

CTA3 years ago

I used lime juice and grilled swordfish and didn't measure the peppers. The combination was gorgeous on the plate and made for a perfect light, fresh and flavorable summer dinner.

Gary Lerude4 years ago

We substituted 2 tablespoons of lime juice for the rice vinegar.

Anne5 years ago

Used sea bass, very good. Measurements please: on the exact amount of pineapple, the amount of fresh sweet peppers!

Private comments are only visible to you.