Pittsburgh Hot Plate

Ingredients:

4 swordfish steaks, 6 oz. each- skin off

2 tablespoons extra virgin olive oil

1 teaspoon salt

1 tablespoon fresh cracked black pepper

Directions:

Massage each fillet with the extra virgin olive oil, and season with salt and pepper. Grill the fish for 3-4 minutes a side on a 350-375 degree grill- remove from the grill and place on a platter.

For the Thai Peanut Sauce

Ingredients:

1 cup creamy peanut butter

1 tablespoon minced fresh ginger

1 tablespoon red pepper flakes

½ cup sesame oil

¼ cup vegetable oil

¼ cup pineapple juice

1/3 cup honey

1/3 cup coconut milk

½ teaspoon salt

1 tablespoon fresh cracked clack pepper

Directions:

Place all of the ingredients in a food processor or blender- mix until smooth.

Place a few tablespoons of the sauce over the swordfish- garnish with chopped scallions or chives, lime and lemon wedges, toasted sesame seeds, and crushed peanuts.