Swordfish with Pineapple Salsa

Salsa

• 1/2 medium fresh pineapple, rind removed, cored and finely chopped
• 1 red bell pepper, seeded, finely chopped
• 1 jalapeño chile, seeded, finely chopped
• 1 clove garlic, finely chopped
• 3/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro

Swordfish

• 1/2 cup pineapple juice
• 1 tablespoon grated lime peel
• 2 tablespoons lime juice
• 2 tablespoons rum, if desired
• 1 tablespoon olive or canola oil
• 1 teaspoon paprika or 1/4 teaspoon ground red pepper (cayenne)
• 2 lb swordfish steaks, cut into 6 serving-size pieces