This salsa is a great topping for fresh fish, particularly grilled swordfish. It's simple and created with just 6 ingredients (plus salt and pepper)

Chop 1/2 fresh pineapple, reserve juice; chop: 1/4 red onion, 1 small seeded jalapeno, small handful of flat leaf parsley. Add the juice of 1/2 of a lime (I didn't have lime today so I used a lemon) and a tablespoon of extra virgin olive oil, kosher salt and coarse cracked pepper and mix all ingredients. Refrigerate for a couple hours to let the flavors meld. Also great with tortilla chips 🙂

Posted via email from Dana Moos’s posterous