Seafood > Grilled > Swordfish

Grilled Swordfish with Pineapple-Jalapeno Salsa Recipe

Ingredients with Measurements:
- 4 swordfish steaks (6 oz each)
- 1 tbsp olive oil
- Salt and pepper
- 1 pineapple, peeled and diced
- 1 jalapeno pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp honey

Special equipment needed:
- Grill
- Tongs

Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Brush swordfish steaks with olive oil and season with salt and pepper.
3. Grill swordfish for 3-4 minutes per side, or until cooked through.
4. In a medium bowl, combine diced pineapple, jalapeno pepper, red bell pepper, red onion, cilantro, lime juice, and honey. Mix well.
5. Serve grilled swordfish with pineapple-jalapeno salsa on top.


- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 320
- Fat: 10g
- Carbohydrates: 28g
- Protein: 31g

Substitutions for ingredients:
- Swordfish can be substituted with any other firm white fish.
- Jalapeno pepper can be substituted with any other hot pepper.
- Red bell pepper can be substituted with any other color bell pepper.
- Lime juice can be substituted with lemon juice.

Variations:
- Add diced avocado to the pineapple-jalapeno salsa.
- Use mango instead of pineapple in the salsa.
- Add diced cucumber to the salsa.

Tips and tricks:
- Make sure the grill is preheated before adding the swordfish.
- Brush the grill grates with oil to prevent sticking.
- Don't overcook the swordfish, as it can become dry and tough.

Storage instructions:
- Store leftover swordfish and salsa separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat swordfish in the microwave or oven until heated through.
- Serve cold salsa as is or bring to room temperature before serving.

Presentation ideas:
- Serve grilled swordfish on a bed of rice or quinoa.
- Garnish with additional cilantro leaves.

Garnishes:
- Cilantro leaves

Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Light beer, such as a pilsner or lager

Suggested side dishes:
- Grilled vegetables, such as zucchini or asparagus
- Roasted sweet potatoes
- Mixed greens salad

Troubleshooting advice:
- If the swordfish sticks to the grill, use a spatula to gently release it from the grates.
- If the swordfish is overcooked, it can become dry and tough. Cook it for less time next time.

Food safety advice:
- Make sure the swordfish is cooked to an internal temperature of 145°F.
- Wash hands and surfaces thoroughly before and after handling raw fish.

Food history:
- Swordfish is a popular fish for grilling due to its firm texture and mild flavor.
- Pineapple-jalapeno salsa is a modern twist on traditional salsa, adding sweetness and heat to the dish.

Flavor profiles:
- Grilled swordfish has a smoky flavor and a firm, meaty texture.
- Pineapple-jalapeno salsa is sweet, spicy, and tangy.

Serving suggestions:
- Serve grilled swordfish with a side of rice or quinoa and a mixed greens salad.
- Pair with a glass of white wine or light beer.

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Taste: Spicy, Sweet, Tangy, Savory, Zesty