Serves 4
4 - 7 ounce swordfish steaks
2 sticks of butter melted (1/2 lb)
1/2 cup blackening spices
SALSA:
1 small pineapple, peeled, cored and diced
2 kiwifruit, peeled and diced
1 mango peeled and diced
1 papaya peeled and diced
1 cup of progresso black beans drained from can
1/4 poblano or anaheim pepper diced
1/2 cup rice wine vinegar
1/4 cup dark rum
2 tablespoons sugar
Juice of 3 limes
1 bunch of cilantro
Salt to taste
Combine all the salsa ingredients and set aside.
Heat a large cast iron skillet over high heat until very hot. Dip the swordfish steaks in butter. Place on platter. Sprinkle liberally with blackening spice on one side only.
Place the steak in the pan, spice side down, and cook for about 2 min. on each side or until cooked through. Top with salsa. Margaritas are a must!!!
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