Swordfish with Pineapple/Apple Salsa
1/3 lb. + swordfish per person, cut thick
Wash the swordfish steak in cold running water and pat dry. Soak in shallow Pyrex dish in milk for one hour. This draws out the blood.
Wash again and marinate in juice of 1/2lemon, 3 TBS olive oil, salt, pepper, and oregano, refrigerated, for at least one hour.
Pre-heat grill for at least fifteen minutes. Grill fish 5 minutes per side or until golden brown and cooked through.
Pineapple/ Apple Salsa
2 Granny Smith apples, diced, skin left on
Red bell pepper, diced
Orange or yellow bell pepper, diced
1/2 red onion, diced
1 English cucumber, cored and diced
3/4 lb. or so pineaple cubes, diced
juice of 1-2 limes
extra virgin olive oil
Chop all fine and combine. refrigerate for 2 hours.