Lights Camera Cook!: Swordfish with Roasted Pineapple Poblano Salsa

This Month's Recipe
Swordfish with Roasted Pineapple Poblano Salsa

2	Swordfish steaks (1-inch thick)
½	Teaspoon lemon pepper seasoning salt
2	Tablespoons canola oil
1	Lime, zested and juiced
2	Tablespoons Gourmet Garden® Cilantro Seasoning Blend
1	Cup Lunds and Byerly’s Roasted Pineapple and Poblano Salsa
2	Tablespoons chopped fresh cilantro

Rinse swordfish; pat dry with paper towels. Evenly sprinkle swordfish with lemon pepper seasoning. Heat a medium skillet over medium-high heat for 2 minutes. Add canola oil; swirl to coat. Add fish and cook 5 minutes. Turn fish; continue to cook until fish is slightly opaque in center (about 5 minutes longer). Remove swordfish to two dinner plates; cover with foil.

Reduce heat to low; add lime juice and cilantro seasoning blend. Deglaze pan by gently scraping up any browned bits from bottom of pan. Stir in salsa; heat through. Pour over swordfish; sprinkle with lime zest and cilantro. Serve immediately.

Amount: 2 servings

Tip: A Microplane Zester makes it easy to finely shred the lime peel for flavorful zest.