Grilled Swordfish with Pineapple Peach Salsa is a delicious seafood recipe to throw on the grill!
My sister Susie has always had a bunch of recipes in her at-home collection. It’s like Disneyland for a recipe freak like me when I visit her, since I can flip through loads of new-to-me cookbooks and recipe clippings for ideas- especially since we tend to be drawn to the same kinds of recipes! When we’re together, we can usually come up with some pretty good stuff.
Susie came to visit us at our Massachusetts beach house last week, we chatted up dinner ideas, and this Grilled Swordfish with Pineapple Peach Salsa one of the recipes we came up with. There’s a great little (fresh-off-the-boat) fish market near the house we’re renting this summer. It’s pretty fun to just pop in the market in the morning to see what they’ve brought in that day. Swordfish was fresh on this day, so we snatched it up!
We marinated the swordfish briefly (about an hour) in a cilantro-lime-cumin flavored vinaigrette.
Our discussion of the salsa choices started with mango- but if you don’t plan ahead, it’s pretty tough to find a ripe mango. We went with pineapple (since you can buy it already cored and sliced and ripe) and summer-fresh peaches. It’s so simple to make a fresh salsa, and it’s definitely good when paired with fish!
Swordfish only needs to cook briefly on both sides on the grill. Just enough to barely cook it through so it’s still tender on the inside.
Dump a bunch of the fresh pineapple- peach salsa on top, and be sure to get some of that salsa with every single bite of fish. We served it up with rice and green salad. And it was sooooo good. Perfect for summer!
So, many thanks to sister Susie for the (continued) inspiration she provides for my recipe creations. We make a pretty good team 🙂
Here are a few more swordfish recipes you might enjoy:
- Grilled Swordfish Steaks with Avocado Mayonnaise
- Grilled Swordfish with Smoke Paprika and Fruit Salsa
- Swordfish with Roasted Onion Vinaigrette
- Grilled Swordfish with Mango Salsa
- Swordfish Souvlaki with Lemon Olive Oil Marinade
- Grilled Swordfish with Rosemary
- Swordfish with Mustard Basil Butter
- Grilled Swordfish with Tomatoes and Basil
Grilled Swordfish with Pineapple Peach Salsa
- 2 to 2½ pounds swordfish, cut into 4 serving pieces
- 3 tablespoons olive oil
- 2 large limes, juiced
- 2 whole green onions, chopped
- 1 handful fresh cilantro, rinsed and chopped
- 2 large garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon paprika
- salt and pepper
- 1 cup finely chopped fresh pineapple
- 1 cup chopped, peeled peaches
- 1/3 cup finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 1/2 large lime, juiced
- Rinse and pat dry the swordfish, and place it in a 9x13-inch glass dish.
PREPARE THE MARINADE:
- In a medium bowl, whisk together all of the marinade ingredients. Pour the marinade over the swordfish and turn to coat. Cover the dish with plastic wrap and let marinate for NO MORE than one hour (see *Tips below).
PREPARE THE SALSA:
- While the swordfish is marinating, combine the salsa ingredients in a bowl and toss to combine. Cover the bowl with plastic wrap and refrigerate until ready to serve. Preheat the grill to medium- heat.
COOK AND SERVE:
- Grease the rack of your grill (or use a grilling tray), and grill the swordfish 5 to 6 minutes on the first side (covered), then 3 to 4 minutes on the other side, or until the fish flakes apart easily. You definitely don't want to overcook swordfish or it will be tough and dry.
- Serve immediately- each swordfish steak topped with a generous dollop of pineapple- peach salsa.
- Don't let the swordfish marinate for more than one hour- the citrus will begin to break down the fish. You want it to stay nice and firm.