Swordfish with Pineapple Salsa

This was a quick and easy dinner I made the other night that I thought I would share. My husband and I just recently came back from a vacation at the beach, and ever since, all I seem to want to eat is seafood. 

So, I went to The Off Shore Pier in East Greenbush, NY and picked some up on the way home from work. The Off Shore Pier has wonderful seafood that they get in fresh daily from Boston. I haven't been disappointed with what I have purchased there once. You can just see the quality of the fish there versus what you would see in your average grocery store. I highly recommend stopping there to pick some seafood up, of your choice, if you are in the area. They are priced the same, or better, than the grocery store I usually shop at.

Swordfish with Pineapple Salsa
Ingredients:
1/2 lb. Swordfish
kosher or sea salt and pepper
juice from 1/2 lemon
1/2 tablespoon salted butter

Salsa:
1/4 fresh pineapple, coarsely chopped
1 tablespoon sweet white onion, chopped fine
1/2 tablespoon cilantro, chopped
1/2 tablespoon fresh lemon or lime juice

Directions:
Heat oven to 425°. Place swordfish on a baking sheet lined with aluminum foil and a little cooking spray to prevent sticking. Season both sides of swordfish with salt and pepper. Squeeze lemon juice on top of side facing up, and put 1/2 tablespoon of butter on top. Place in the oven and bake for about 20 minutes.

While the swordfish is cooking, make the salsa. Mix pineapple and the remaining ingredients together. 

When the swordfish is done, it should be opaque, top with pineapple salsa and serve with rice or side of your choice.

Makes 2 serving.
This recipe is gluten-free.