Grilled Swordfish with Hatch Chile & Pineapple Salsa

Directions

1. Prepare the Hatch Chiles: Poke holes in the hatch chile and steam it over medium heat until softened. Once cool, deseed and chop.

2. Preheat the Grill: Heat your grill to medium-high heat.

3. Make the Salsa:

   Place a cast-iron pan over the hot grill and spray with oil. Add chopped pineapple, hatch chiles, corn, and red onion. Season with Big Poppa’s Jallelujah Lime and Desert Gold Seasoning.Stir, cover, and let cook for about 5 minutes.

4. Adjust Heat: Move the cast-iron pan to a cooler side of the grill to keep warm.

5. Grill the Swordfish:

   Season both sides of the swordfish fillet with Big Poppa’s Jallelujah Lime and Desert Gold Seasoning. Place the fillet over the hottest part of the grill and sear for about 3 minutes per side. Flip when the fish easily releases from the grates.

6. Finish the Salsa:

   Squeeze the juice of 1 lime over the salsa. Add a few dabs of butter and a drizzle of honey. Stir, then remove from the grill.

7. Finish Cooking the Swordfish:

   Flip and cook until fully cooked, about another 2-3 minutes. Squeeze the remaining lime juice over the fish before removing it from the grill.

8. Assemble the Dish:

   Place the grilled swordfish over a bed of slaw (or preferred greens). Top with the hatch chile and pineapple salsa. Optional: Season avocado slices with Big Poppa’s Jallelujah Lime Seasoning and add them to the plate.