This dish was inspired by a contest for grilling and wine pairing. I never entered the contest because I wasn't quite sure of the combinations of things. I think what tripped me up was that I measured everything out so I could write the recipe. Normally I just pour and sprinkle until it looks or tastes good.
Now down to what it is... This is a grilled swordfish that was marinated in coconut milk, lime, olive oil and chili oil. It is topped with a pineapple, peach, red pepper, red onion and cilantro salsa. Underneath it is sauteed plantains with a little shallot and prosciutto. I will probably make this again with a few alterations and no measuring will be allowed!
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