How to cook Grilled Swordfish with Pineapple Salsa
- 1 pound swordfish steak, about 1-inch thick
- 1 cup fresh orange juice
- 2 tablespoons soy sauce
- 2 cups fresh pineapple, cut into 1-inch cubes
- 1 medium red onion, peeled and cut into 1/2-inch thick slices
- Oil cooking spray
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lime juice
- 1 jalapeno or serrano pepper, seeded and minced
- Salt and pepper to taste
- Combine the orange juice and soy sauce in a small pan. Bring to a boil, then lower heat to gently simmer for about 10 minutes until the liquid is roughly reduced by one-half. Set aside when finished simmering.
- Preheat your grill to medium high.
- Combine the pineapple and onion in a mixing bowl. Toss with 1 tablespoon of the olive oil, add a bit of salt and pepper to taste.
- Spread the onion and pineapple mixture out in a grill pan (you need something to keep the pieces from slipping through into the grill). Place on the grill.
- Grill the onions and pineapple for 10 to 15 minutes, stirring occasionally. When the pineapple is starting to brown and the onion is getting soft, remove from heat.
- Scoop the grilled pineapple and onion back into the mixing bowl. Stir in the remaining tablespoon of olive oil, the jalapeno pepper, parsley and lime juice. Add salt and pepper to taste and set aside.
- You can start grilling the swordfish after getting the pineapple grilling. Coat the swordfish with a bit of cooking spray, then place on the grill. Brush the side facing up with the orange juice mixture.
- Rinse the fish and patted dry with a paper towel. Grill the swordfish with the grill covered on for 6 minutes. Flip the fish to the other side, and brush the side now facing up with the orange juice. Grill another 6 minutes, and check for doneness. You want the fish to be just cooked through (all white) but still moist. This typically takes 12 to 15 minutes of total grilling time depending on the thickness of the fish.
- When the swordfish is cooked through, move to a platter. Portion up the fish, and serve topped with the pineapple salsa.
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Simple Grilled Swordfish with Pineapple Salsa makes an easy and tasty supper.
You can buy pineapple already chopped, but I like to core my own. As you can see in the photo, coring pineapple: you basically twist the top off, chop off both ends, then start cutting off the sides to reveal the fruit. Cut the fruit off around the core, and chop into the one-inch pieces called for by the recipe. A whole pineapple will give you the two cups called for here plus extra pineapple for healthy snacking!
This recipe for Grilled Swordfish with Pineapple Salsa serves/makes: 4 servings
The Grilled Swordfish with Pineapple Salsa recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Swordfish
Preparation Method: Broiled/Grilled