CHEF ROB
Nothing reminds me more of summer than the sizzle of the grill. For a lot of grill enthusiasts
it’s all about thick cuts of meat but for me, I am a big seafood lover, so in the warmer months
it is a must for my grill. When it comes to grilling fish, I prefer thicker cut steaks from larger
fish, as they tend to stand up to the grill easier; swordfish, salmon, and halibut are a few of my
favorites. This recipe is an awakening of your taste buds, the savoriness of the fish combined
with flavors of charred pineapple, chili peppers, tomato and lime; this is a must-try for fish
lovers and those with a curious palate.
GRILLED PINEAPPLE INGREDIENTS
½
pineapple, peeled and cut
into slices
2-3 plum tomatoes
2 serrano peppers
½ cup
red onion, diced or
chopped
½
cilantro bunch, chopped
(use as much or as little as
you like)
½
lime, ready to squeeze
salt to taste
GRILLED PINEAPPLE DIRECTIONS
Preheat grill or grill pan over medium-high heat.
Grill until charred on both sides. Set aside to cool,
then chop or dice into small pieces.
Slice tomatoes in half and remove the seeds with a
spoon, chop or dice small.
Cut the serrano peppers lengthwise, remove veins
and seeds, chop or dice small.
Mix tomato, peppers, onion, cilantro, and
pineapple in a bowl, add the lime juice, and season
with salt. This can be made ahead of time.
GRILLED SWORDFISH INGREDIENTS
4 Swordfish steaks (4-6 ounces
each, about 1” thick)
MARINADE INGREDIENTS
3 Tbsp. olive oil
1tsp
minced garlic
4 sprigs fresh thyme, leaves stripped
salt and pepper
GRILLED SWORDFISH DIRECTIONS
Combine marinade ingredients, toss to coat fish,
let sit for 20-30 minutes.
Preheat grill or grill pan over medium-high heat.
Grill until swordfish is lightly charred and just
cooked through. Fish will feel firm, approximately 5
-6 minutes per side.
Transfer swordfish to a plate and top with grilled
pineapple pico de gallo. Serve with lime wedges
for squeezing over.
Recipe by Rob Thomas
www.chefrob.ca
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