Grilled Swordfish with Pineapple Peach Salsa is a delicious seafood recipe to throw on the grill!
Grilled Swordfish with Pineapple Peach Salsa
My sister Susie and I came up with this recipe once summer while we were vacationing in Massachusetts. There was a great little (fresh-off-the-boat) fish market near the house we were renting. It was pretty fun to just pop in the market in the morning to see what they brought in that day. Swordfish was fresh one of the days, so we snatched it up!
🛒Ingredients needed:
- swordfish
- olive oil
- limes
- green oinions
- fresh cilantro
- garlic
- cumin & paprika
- salt & pepper
- fresh pineapple & peaches
- red onion
✏️How to make Grilled Swordfish with Pineapple Peach Salsa:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Rinse and pat dry the swordfish, and place it in a 9×13-inch glass dish.
PREPARE THE MARINADE:
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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 *Notes in the recipe card below).
PREPARE THE SALSA:
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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:
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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.
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Serve immediately, topping each swordfish steak with a generous dollop of pineapple peach salsa.
➡️Recipe Tips:
- You can change up the fruits in this salsa to your liking or to whatever is in season. Mango and fresh blueberries sound good to me!
- 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.
- 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. Don’t get distracted while grilling.
✔️What to serve with Grilled Swordfish with Pineapple Peach Salsa:
- Almost anything is great with this swordfish! If you’re eating lighter, a simple salad is a must.
- My Lemon Rice with Capers and Parsley is delicious with the fresh flavors of the salsa.
- If you’re looking for a vegetable to serve alongside the swordfish try Chilled Asparagus with Feta Vinaigrette. I love that it gives you the feel of a salad!
★How to Store:
If you happen to have leftovers, store tightly wrapped in the refrigerator and use within the next 1 to 2 days.
❤️Why I love this recipe:
- That salsa is amazing and there’s enough to get some in every single bite.
- I love swordfish and it’s a bit of a treat, so any time we have it I’m happy and so is my hubby!
- The fact that this is a recipe that my sister and I created together makes it extra special. I love the inspiration she provides for my recipe creations. We make a pretty good team!
Swordfish recipes to try:
- 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
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Grilled Swordfish with Pineapple Peach Salsa
A lovely grilled seafood recipe with a delicious fruit salsa!
Ingredients
SWORDFISH:
- 2 to 2½ pounds swordfish, cut into 4 serving pieces
MARINADE:
- 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
- ¼ teaspoon paprika
- salt and pepper
SALSA:
- 1 cup finely chopped fresh pineapple
- 1 cup chopped, peeled peaches
- ⅓ cup finely chopped red onion
- ¼ cup finely chopped fresh cilantro
- ½ large lime, juiced
Instructions
- 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, topping each swordfish steak with a generous dollop of pineapple peach salsa.
Notes
- 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.
Nutrition
Serving: 1serving, Calories: 513kcal, Carbohydrates: 16g, Protein: 57g, Fat: 24g, Saturated Fat: 5g, Cholesterol: 187mg, Sodium: 234mg, Potassium: 1366mg, Fiber: 3g, Sugar: 9g, Vitamin A: 703IU, Vitamin C: 36mg, Calcium: 44mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks great! I’ve never tried swordfish before and I don’t think we can get it here in NZ. Can you recommend another fish that would work?
The salsa would be great topped on any sort of fish, but you could sub any kind of white firm fish in place of the swordfish. Tuna might be good too.
Fresh off the boat seafood? AMAZING! Love the marinade!
That looks so perfect for summer! I haven’t grilled swordfish before, but may have to give it a try after seeing this recipe!
Love cooking with you!!!
Loved reading about this new recipe created by my two special daughters. Your joint recipe looks great. I’ve learned so much from both of you. Thanks..
The pineapple peach salsa is certainly the star of this dish! I bet that’s good on just about anything – I’ll be trying that out on some grilled recipes very soon!
Lori, it’s been so long since I’ve had sword fish and I don’t know why. Making this recipe for sure!!
Lori, this looks amazing! I’m totally loving that you can get your fish straight from the boat!
Love that you are living by a fresh-off-the-boat fish market! So fun!!! 🙂 (We’re a little far from that in Kansas!)
This sounds wonderfully fresh, sweet and delicious. Love that salsa!
It all looks delish & that pineapple salsa big overhead shot is gorgeous!