Ingredients to Serve 6
Brine
1 Cup Freshly squeezed lime juice
1 Cup Cold water
3 Cloves Garlic, chopped
3 Tablespoons Chopped cilantro
1 Tablespoon Chopped Oregano
2 Tablespoon Chopped Parsley
1 Teaspoon Toasted cumin
1 Tablespoon Coarse Salt
For the swordfish
4 Tablespoons Olive oil
6 6 ounce Swordfish steaks
6 Slices Ripe pineapple
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 ½ 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 carfully with a spatula. Cook the second side for 3- 4 minutes on lower heat until cooked yet moist all the way through. Grill the pinaapple slices with a touch of olive oil painted on each.