Caribbean Fish with Pineapple Salsa

Marinade:
1 medium red onion, coarsely chopped
1/2 cup rice vinegar
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp olive oil
1 tbsp Caribbean jerk seasoning (I used a lot more, I like jerk seasoning)
4 (6oz) swordfish, halibut or tuna steaks, 3/4" thick

Pineapple Salsa:
2 cups diced pineapple
1/2 cup finely diced red onion
1/2 cup chopped cilantro
2 tbsp chopped mint
2 tbsp rice vinegar
1 jalapeno, seeded and minced (can be adjusted to taste)
Salt to taste

Combine all marinade ingredients (except fish, duh) in a blender, blend until smooth.
I am lazy and didn't blend anything, LOL. It still tasted fab.











Place fish in resealable plastic bag. Pour marinade over fish, close bag securely, turning to coat. Refrigerate 1 hour (I actually marinated mine all afternoon, the shark I used was a little denser than most fish)










Combine salsa ingredients in medium bowl, let stand about 30 minutes. Adjust ingredients to taste, if you want.












Drain fish and discard marinade. Grill or broil 6 to 8 minutes, or until cooked as desired. Serve with pineapple salsa.













I had asparagus as a side - boil 1/2 cup water, throw the asparagus in with the lid on, let cook 3-5 minutes, depending on your taste, throw a little butter on there and top with fresh parm. Yum.

My bf was too much of a weiner to try shark, but I liked it. Very un-fish-like consistency, but still good. I wouldn't use this recipe unless you have a meatier fish - it would overwhelm a little white fish. Last time I made it, we grilled the swordfish, and it was better, but cooking it on the stove was fine too.