Sword Fish With Black Lava Salt

Ease of preparation rating: Easy
Yield: 4 servings

Ingredients:

For the swordfish:

4 Swordfish steaks

2 tablespoons (30 ml) black lava salt

2 tablespoons (30 ml) white sugar

½ teaspoon (2.5 ml) black pepper, ground

1 tablespoon (15 ml) extra virgin olive oil

For the salsa:

1 avocado, ¼ inch dice

2 plum tomato, ¼ inch dice

½ medium red onion, fine dice

1 jalapeno, seeded and minced

½ cup (120 ml) cilantro, chopped

1 lime, juiced

¼ medium jicama, peeled, ¼ inch sliced

2 fresh pineapple, peeled, ¼ inch sliced

Black lava salt, to taste

Method:

For the salsa:

Preheat the grill to high or 400 F (205 C).

Place the jicama and pineapple on the grill, cook 30 seconds then turn to create a cross hatch.

Turnover and cook for an additional minute and set aside to cool and dice into ¼ inch pieces.

In a bowl place the avocado, tomato, onion, jalapeno, lime juice, chopped grilled jicama, chopped grilled pineapple, cilantro, and black lava salt to season.

Set aside.

For the swordfish:

Cure the swordfish for 1 hour with lava salt, black pepper, and sugar, rinse and pat dry.

Preheat the barbeque to high or 400 F (205 C).

Oil the grill, and place the swordfish on the grill.

Cook for 2 minutes then turn and cook an additional minute to create a crosshatch pattern, flip the fish.

Cook the fish for an additional 3 minutes on the opposite side or until the required doneness.

To serve:

Place the swordfish on a platter and top with the salsa

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.