Grilled Swordfish with Pineapple Salsa

Captain your crew towards friendly seas and warm waters this weekend with an easy and tasty combination: Grilled Swordfish with Pineapple Salsa.

Find the freshest swordfish filets possible. Rub them down with a light coating of olive oil, a light sprinkle of salt, white pepper, and ground cumin. Let the filets marinate in these flavors for half an hour before grilling. Our light and fresh pineapple salsa brings the fish to a whole new level. Feel free to double up on the jalapeños for extra spiciness.

Tips for Grilling Swordfish

For the best Grilled Swordfish results, select swordfish steaks that are at least one-inch thick. Thick swordfish steaks ensure they won’t dry out quickly on the grill. Lightly brush the swordfish with olive oil and season generously before grilling. Preheat your grill to a high temperature, aiming for well-defined grill marks. Cook the swordfish for about 5-6 minutes on one side and 3 minutes on the otherside, flipping only once. Swordfish is best served medium-rare to medium, so watch for opaque flesh and flakey edges while the center remains slightly translucent. Be sure to avoid overcooking to keep those juices in.

Grilled Swordfish with Pineapple Salsa

---

• Author: Keith Recker

Print Recipe

Description

The acidity in the pineapple refreshes the smoky grilled swordfish.

---

Ingredients

Scale 1x2x3x

• 4 or 5 jalapeño peppers, chopped (seeds and ribs removed for less spicy results)
• 2 red onions, diced small
• 2 orange or yellow bell peppers, diced small
• 1 bunch, fresh cilantro, chopped
• 2 fresh pineapples, skinned, cored and sliced into 1/4” rounds
• 1 tbsp salt
• 2 tbsp ground cumin
• 1/2 tsp ground black pepper
• Balsamic vinegar
• Olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Grill pineapple slices over medium heat until the edges are well caramelized.
2. While still hot, chop into small pieces and toss with all other ingredients.
3. Add balsamic vinegar and olive oil to taste and toss again.
4. Let rest for an hour before eating with freshly grilled fish or grilled pork tenderloin

Recipes and Story by Keith Recker
Photography by Marcy Holquist

Subscribe to TABLE Magazine‘s print edition.