Ingredients
3
garlic cloves, minced
2
teaspoons grated lime peel
1/2
teaspoon salt
4
(6-oz.) swordfish steaks
1
(8-oz.) can pineapple tidbits in unsweetened juice, drained, reserving liquid
1/4
cup chopped red bell pepper
2
tablespoons chopped red onion
1
tablespoon chopped fresh cilantro
1
jalapeño chile, finely chopped
Preparation
Finely chop garlic, lime peel and salt together. Rub onto surface of swordfish steaks.
Heat oven to 450°F. Cut four 15x12-inch pieces of foil. Place 1 swordfish steak in center of each piece of foil. Wrap packet securely using double-fold seals. Place packets on cookie sheet. Refrigerate 30 minutes.
Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork.
Meanwhile, in medium bowl, combine all salsa ingredients and 2 tablespoons of the reserved pineapple juice; mix well. Serve salsa with fish.
