Swordfish on Black Bean & Pineapple Salsa

Ingredients

• 1 swordfish steak, 3/4 to 1 pound
• A little oil for brushing
• 1 15- or 16-ounce can black beans
• ½ small fresh pineapple, diced
• ½ small onion, diced
• ½ medium red pepper, cored, seeded and diced
• ½ medium red, yellow, orange or purple pepper, cored, seeded and diced
• ¼ to ½ jalapeno or Serrano chili, finely minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 tablespoon rice vinegar
• 1 tablespoon of honey (optional)
• ¼ cup chopped fresh cilantro

Preparation

1. Wash and dry the fish.
2. If broiling, heat broiler and cover broiler pan with aluminum foil. If using a stovetop grill, lightly brush it with oil.
3. Drain beans and rinse under cold water. Set aside.
4. Combine pineapple, onion, peppers, chili, coriander, cumin, vinegar and honey. Stir in beans.
5. Grill or broil the fish for 10 minutes for each inch at the thickest part.
6. Just before serving, stir cilantro into the salsa and arrange on serving plates. Place fish on top, then top it with additional salsa.

Recipe adapted from the New York Times.