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.