This recipe is part of the recipe for Grilled Swordfish with Pineapple Salsa
Makes 4 servings
|1/2||cup finely chopped fresh pineapple|
|1/4||cup finely chopped red bell pepper|
|1||green onion, thinly sliced|
|2||tablespoons lime juice|
|1/2||jalapeño pepper,* seeded and minced|
|1||tablespoon chopped fresh cilantro or fresh basil|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine all ingredients in small nonmetallic bowl. Serve at room temperature.
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