With Pineapple Rum Salsa
Recipe & Photos by Jay Mathiesen
Commentary by Beth Politsch

This amazing fish recipe was developed by BYB owner Jay Mathiesen. Homemade blackening rub and pineapple rum salsa compliment flavorful swordfish, making a gorgeous dish that’s as pleasing to the palate as it is to the eye.

Note: Don’t attempt this recipe on your kitchen stove top, as it tends to make smoke detectors think you’ve started a 3-alarm fire.

View the Blackened Swordfish Photo Guide by clicking here!

Ingredients:
4 Swordfish steaks
Blackening Rub (recipe below)
2 Sticks of butter
Pineapple Rum Salsa (recipe below)

Instructions:
1. Apply rub to swordfish steaks.
2. Heat a cast iron pan over very high heat on the charcoal grill. Make sure to use cast iron, as it will stand up to the direct heat of the flames.
3. Dip steaks into butter, covering both sides.
4. Carefully put steaks in pan and sear for 2-3 minutes per side.
5. If swordfish steaks have not yet reached an internal temp of 140 degrees F, finish them on the grill to that temperature or until they can be flaked easily with a fork.
6. Serve with Pineapple Rum Salsa and garnish with lemon.

Blackening Rub

Ingredients:
10 Whole bay leaves
1 Tbsp mixed whole peppercorns (black, white, pink & green)
1 Tbsp paprika
1/2 Tsp basil
1/2 Tsp oregano
1 Tsp granulated onion
1 Tsp granulated garlic
3 Tsp salt
1/2 Tsp thyme
1/2 Tsp cayenne

Instructions: Using a spice grinder or blender, grind bay leaves and peppercorns into a coarse meal. Mix with remaining ingredients.

Pineapple Rum Salsa

Ingredients:
1 Whole fresh pineapple, cubed
1/2 Red bell pepper, diced
1/2 Purple onion, diced
1 Serrano chile, finely diced
3 Tbsp dark rum
2 Tbsp brown sugar
Juice of 1 lime

Instructions: Mix well and refrigerate until ready to use.