Caribbean Swordfish with Pineapple Salsa


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 (6 to 8 oz. each) fresh swordfish, halibut or tuna steaks, 3/4-inch thick

Fresh Pineapple Salsa
2 cups diced pineapple
1/2 cup finely diced red onion
1/2 cup chopped cilantro
2 Tbsp. chopped mint 
2 Tbsp. NAKANO Natural Rice Vinegar
1 jalapeno, seeded and minced
Salt, to taste


For marinade, combine all ingredients except fish in blender container; blend until smooth. Place fish in resealable plastic bag. Pour marinade over fish; close bag securely, turning to coat. Refrigerate 1 hour. 

Meanwhile, combine salsa ingredients in a medium bowl; let stand 30 minutes. Stir in additional rice vinegar to taste. Drain fish and discard marinade. Grill or broil 6 to 8 minutes, or until cooked as desired. Serve with pineapple salsa. 

Makes 4 servings. 

Tip: Leftover swordfish may be broken into chunks and served over torn greens tossed with Caesar salad dressing.


Per serving: 268 calories, 31g protein, 17g carb, 8g fat, 59mg chol, 293mg sodium

Caribbean Swordfish with Pineapple Salsa
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