2 cups fresh pineapple, chopped into 1 inch pieces
1 medium red onion, peeled and cut into 1/2-inch-thick slices
1 lb swordfish steak
2 tbsp olive oil
2 tablespoons chopped fresh parsley
1 tablespoon fresh lime juice
1 jalapeno or serrano pepper, seeded and minced
salt and pepper to taste
Combine the orange juice and soy sauce in a small pan. Bring to a boil, then lower heat to gently simmer for about 10 minutes, until the liquid is roughly reduce by one half. Set aside when finished simmering.
Preheat your grill to medium high.
Combine the pineapple and onion in a mixing bowl. Toss with 1 tablespoon of the olive oil, add a bit of salt and pepper to taste.
Spread the onion and pineapple mixture out in a grill pan (you need something to keep the pieces from slipping through into the grill). Place on the grill.
Grill the onions and pineapple for 10 to 15 minutes, stirring occasionally. When the pineapple is starting to brown and the onion is getting soft, remove from heat.
Scoop the grilled pineapple and onion back into the mixing bowl. Stir in the remaining tablespoon of olive oil, the jalapeno pepper, parsley and lime juice. Add salt and pepper to taste and set aside.
You can start grilling the swordfish after getting the pineapple grilling. Coat the swordfish with a bit of cooking spray, then place on the grill. Brush the side facing up with the orange juice mixture.
Grill the swordfish with the grill covered on for 6 minutes. Flip the fish to the other side, and brush the side now facing up with the orange juice. Grill another 6 minutes, and check for doneness. You want the fish to be just cooked through (all white) but still moist. This typically takes 12 to 15 minutes of total grilling time depending on the thickness of the fish.
When the swordfish is cooked through, move to a platter. Portion up the fish, and serve topped with the pineapple salsa. Enjoy!