Caribbean Swordfish with Fresh Pineapple Salsa---FREE RECIPE

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Description

Recipe Yield: Serves 4

Featuring Nakano Natural Rice Vinegar

Ingredients:
1 medium	Red onion, coarsely chopped
1/2 cup	Nakano Natural Rice Vinegar
1/4 cup	Lite soy sauce
1/4 cup	Brown sugar
2 Tbsp.	Olive oil
1 to 2 Tbsp.	Caribbean jerk seasoning
4 3/4 - inch thick	Fresh swordfish, halibut, or tuna steaks
	Fresh Pineapple Salsa:
2 cups	Diced Pineapple
1/2 cup	Finely diced red onion
1/2 cup	Chopped cilantro
2 Tbsp.	Chopped mint
1	Jalapeno pepper, seeded and minced
	Salt to taste
2 Tbsp.	Nakano Natural Rice Vinegar

Instructions:

For marinade, combine first six ingredients in blender until smooth.
Place fish in plastic bag. Add marinade; close bag securely, turning to coat. Refrigerate one hour.
For salsa, combine all ingredients EXCEPT vinegar in medium bowl; let stand 30 minutes. Stir in rice vinegar. Drain fish and discard marinade. Grill or broil 6 to 8 minutes, until cooked. Serve with pineapple salsa.

Caribbean Swordfish with Fresh Pineapple Salsa---FREE RECIPE

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