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.)
Ingredients
- 1 swordfish steak, 3/4 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
- Nutritional Information
Nutritional analysis per serving (2 servings)
619 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 20 grams dietary fiber; 22 grams sugars; 54 grams protein; 130 milligrams cholesterol; 482 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Wash and dry the fish.
- If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
- Drain beans and rinse under cold water. Set aside.
- Combine pineapple, onion, peppers, chili, coriander, cumin and vinegar. Stir in beans.
- Grill or broil the fish for 10 minutes for each inch at the thickest part.
- Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.
About 30 minutes
Dining and Cooking