Swordfish on Black Bean and Pineapple Salsa

By Marian Burros

Published May 26, 1990

Total Time
About 30 minutes
Rating
4(34)
Comments
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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

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Ingredients

Yield:2 servings

  • 1 swordfish steak, ¾ to 1 pound

  • A little oil for brushing

  • 1 15- or 16-ounce can black beans

  • ½ small fresh pineapple, diced

  • ½ small onion, diced

  • ½ medium red pepper, cored, seeded and diced

  • ½ medium yellow, orange or purple pepper, cored, seeded and diced

  • ¼ to ½ jalapeno or Serrano chili, finely minced

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1 tablespoon rice vinegar

  • ¼ cup chopped fresh cilantro

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

29 grams carbs; 131 milligrams cholesterol; 458 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 5 grams fiber; 169 milligrams sodium; 41 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry the fish.

  2. Step 2

    If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.

  3. Step 3

    Drain beans and rinse under cold water. Set aside.

  4. Step 4

    Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.

  5. Step 5

    Grill or broil the fish for 10 minutes for each inch at the thickest part.

  6. 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.

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Ratings

4 out of 5
34 user ratings
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Comments

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CTA

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 Lerude

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

Anne

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

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