Jul 02, 2005
To be honest, I never tried the recipe "as is" so I'm not sure that I am qualified to give it a star rating... However, the dish that this recipe inspired was fabulous! We used a 1.25 lb swordfish steak instead of chicken; a can of pineapple rings instead of chunks (the large can, so extra juice, but only used about 3/4 of the juice in the marinade); 3 garlic cloves crushed into the marinade and the juice of one lime; olive oil instead of Crisco(R); we roasted a whole red pepper black, then peeled it and diced the entire thing into the salad; we grilled one small onion sliced and all the pineapple rings, then chopped the onion and all but 4 pineapple rings into chunks and put them in the salad (the reserved rings were eaten as snacks and used for garnish); We used one small serrano chile, roasted black, peeled, seeded, chopped into the salad. Then we served the fish with the salad relish on top on a plate with carribean baked black beans (added orange juice, garlic, cumin and honey mustard to the beans) and a wild rice/brown rice blend sauteed before adding cooking water, in olive oil with cumin and cinnamon until wild rice roasted, then added the remaining pineapple juice to the cooking water. We then garnished the plates with low-salt roasted peanuts and cilantro. Awesome tasting and visually beautiful meal. Fried plantains on the side would have been a lovely addition.
—BONZEYE
