Swordfish Steaks with Grilled Pineapple and Grapefruit Salsa

 

 We had a lot of fun this weekend in Ellicottville.  On Saturday, Ted led us on an amazing cross-country ski trek, through the beautiful hills and forests behind Holimont. It was an incredible workout, for both the humans and the dogs! Happily, a great meal is always the reward at the end of these adventures! Andrea had stocked the refrigerator with some wonderful foods, so we were able to quickly prepare a delicious meal. It was an early night, then back out on Sunday morning, this time on snow shoes!!  After exploring the forest for 3 hours, even the puppy was tired out!!    

 Swordfish Steaks with Grilled Pineapple and Grapefruit Salsa

For the salsa:
1/2 pineapple, cored and cut into long spears
1 tablespoon vegetable oil
1 ruby grapefruit, peeled and cut into sections, then chopped into 1/2 inch pieces
 1 red bell pepper
1 red cherry pepper or other hot pepper, minced
1 teaspoon each chopped fresh cilantro, mint, tarragon and chives
Juice of 1/2 lime
1 tablespoon honey 
1 teaspoon grated fresh ginger root

Preheat barbecue on MEDIUM HIGH and place the red bell pepper on the grids.  Cook until charred on all sides and move to a cutting board to let cool. Reduce the grill temperature to MEDIUM LOW.
Brush the pineapple spears with vegetable oil and grill them until slightly caramelized and tender, about 8 minutes, turning 3 times for perfect grill marks.  Transfer to a cutting board and chop into 1/2 inch cubes. Toss the pineapple into a medium bowl with the remaining ingredients and let stand to combine flavours. 

For the Swordfish:
4 swordfish steaks
Kosher salt and freshly ground black pepper
For the marinade:

Juice of 1/2 lime
Juice 1/2 lemon
2 tablespoons grapefruit infused white balsamic vinegar
2 tablespoons lemon infused olive oil
1 teaspoon grate fresh ginger root 
1 teaspoon each chopped fresh tarragon, cilantro, chives and mint
 Pat the fish dry with paper towels, then sprinkle liberally with salt and pepper.  In a flat glass dish just large enough to hold the fish, combine all the marinade ingredients. Add the swordfish steaks, coating well on all sides and let stand 15 minutes. Meanwhile, preheat the barbecue on MEDIUM-
 HIGH.

Reduce the heat setting to MEDIUM LOW and brush the grids well with vegetable oil. Cook the fish for a total of 8 minutes, turning every 2 minutes for perfect grill marks. 

Grilled Baby Bok Choy

6 baby bok choy, halved
1 tablespoon olive oil
For the sauce:
2 tablespoons vegetable oil
1 large clove garlic
1 teaspoon grated fresh ginger root
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon sambal olek
1 teaspoon honey

Brush or spray the bok choy with olive oil and grill lightly on both sides, about 3 minutes per side.  Meanwhile, heat the vegetable oil in a medium skillet. Add the garlic and ginger, stirring until fragrant, about 30 seconds.  Add the rest of the ingredients and simmer for a few minutes. Add the grilled bok choy and toss to coat. Serve hot.

Wally and Baldur are true snow dogs!!