Ingredients:

Marinade:
* 1 medium red onion, coarsely chopped
* 1/2 cup NAKANO® Natural Rice Vinegar
* 1/4 cup lite soy sauce
* 1/4 cup brown sugar
* 2 tablespoons olive oil
* 1 tablespoon Caribbean jerk seasoning
* 4 (6 ounce) fresh swordfish, halibut or tuna steaks, 3/4-inch thick

Fresh Pineapple Salsa:
* 2 cups diced pineapple
* 1/2 cup finely diced red onion
* 1/2 cup chopped cilantro
* 2 tablespoons chopped mint
* 2 tablespoons NAKANO® Natural Rice Vinegar
* 1 jalapeno, seeded and minced
* Salt to taste

Methods:

1. For marinade, combine all ingredients except fish in blender container blend until smooth.
2. Place fish in resealable plastic bag.Pour marinade over fish close bag securely, turning to coat. Refrigerate 1 hour.
3. Meanwhile, combine salsa ingredients in a medium bowl let stand 30 minutes.Stir in additional rice vinegar to taste.
4. Drain fish and discard marinade. Grill or broil 6 to 8 minutes, or until cooked as desired.Serve with pineapple salsa.

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