Swordfish Papillotes

Deselect All

2 (8-ounce) swordfish fillets, all skin removed

1 tablespoon olive oil

1/2 medium plantain, peeled and julienned

1 medium or 2 small carrots, peeled and julienned

1/2 medium zucchini, julienned

1 medium tomato, seeded and chopped

2 tablespoons hoisin sauce

1 1/2 cups diced pineapple, fresh or canned

Salt and freshly-ground pepper, to taste

1 tablespoon butter, melted

Fresh thyme sprigs for garnish

Pineapple Salsa:

1 cup fresh, frozen or canned diced pineapple

1/2 cup diced red bell pepper

1 scallion, finely chopped

2 tablespoons chopped cilantro

1 lime, juiced

2 teaspoons olive oil

Salt and freshly ground black pepper to taste