Swordfish with black lava salt
Ingredients
SALSA
- 1 avocado, 1/4 inch dice
- 2 plum tomato, 1/4 inch dice
- 1/2 medium red onion, fine dice
- 1 jalapeno, seeded and minced
- 1/2 cup (120 ml) cilantro, chopped
- 1 lime, juiced
- 1/4 medium jicama, peeled, 1/4 inch sliced
- 2 fresh pineapple, peeled, 1/4 inch sliced
- Black lava salt, to taste
SWORDFISH
- 4 Swordfish steaks
- 2 tablespoons (30 ml) black lava salt
- 2 tablespoons (30 ml) white sugar
- 1/2 teaspoon (2.5 ml) black pepper, ground
- 1 tablespoon (15 ml) extra virgin olive oil
Directions
SALSA
- Preheat the grill to high or 400 F (205 C).
- Place the jicama and pineapple on the grill, cook for 30 seconds then turn to create a cross hatch.
- Turnover and cook for an additional minute and set aside to cool then dice into 1/4 inch pieces.
- In a bowl place the avocado, tomato, onion, jalapeno, lime juice, chopped grilled jicama, chopped grilled pineapple, cilantro, and black lava salt to season.
- Set aside.
SWORDFISH
- Cure the swordfish for one hour with lava salt, black pepper, and sugar. Rinse and pat dry.
- Preheat the barbeque to high or 400 F (205 C).
- Oil the grill and place the swordfish on the grill.
- Cook for two minutes then turn and cook an additional minute to create a crosshatch pattern. Flip the fish.
- Cook the fish for an additional three minutes on the opposite side or until the required doneness.
TO SERVE
- Place the swordfish on a platter and top with the salsa.
