Quick Swordfish with Pineapple Salsa

I’ve always enjoyed cooking fish, but sometimes it’s easy to get stuck making it the same way over and over. That’s why I love this swordfish with pineapple salsa – it’s become my go-to when I want something different for dinner. The combination just feels like summer on a plate, even in the middle of winter.

The best part? It’s actually simpler to make than it sounds. I usually prep the salsa while the fish is cooking, and everything comes together in about 20 minutes. My kids, who normally turn their noses up at fish, actually ask for seconds when I make this. That alone makes it a winner in my book.

If you’re looking to switch up your usual fish routine, give this recipe a try. The sweet and tangy pineapple salsa adds just the right amount of freshness to the meaty swordfish. Trust me, it might just become your new favorite way to serve fish too.

What Kind of Swordfish Should I Use?

Fresh swordfish steaks are your best bet for this recipe, and you’ll want to look for pieces that are firm and have a pinkish-beige color without any brown spots. The steaks should be about 1 to 1½ inches thick – any thinner and they might dry out during cooking. While frozen swordfish can work in a pinch, fresh will give you the best texture and flavor. When you’re at the store, give the fish a quick sniff – it should smell clean and oceany, not fishy. If you’re buying frozen, make sure to thaw it slowly in the fridge overnight rather than using quick-thaw methods, which can affect the texture.

Options for Substitutions

This recipe is pretty adaptable and you’ve got several options for switching things up:

• Swordfish: If swordfish isn’t available or is too pricey, you can use other firm white fish like mahi-mahi, halibut, or tuna steaks. Just keep in mind that cooking times might need to be adjusted depending on the thickness of your fish.
• Pineapple: Fresh pineapple works best, but you can use canned pineapple in a pinch – just make sure to drain it well. You could also try mango or peach for a different twist on the salsa.
• Red onion: Sweet white onion or shallots can work instead of red onion. If you’re not big on raw onion, try green onions for a milder flavor.
• Cilantro: Not everyone loves cilantro! Feel free to use fresh parsley or mint instead.
• Apple cider vinegar: You can swap this with lime juice, rice vinegar, or white wine vinegar. Each will give a slightly different but still tasty tang to your salsa.
• Cayenne pepper: Feel free to use any chili powder you have, or try fresh jalapeño or serrano peppers. You can also skip it completely if you prefer mild food.

Watch Out for These Mistakes While Grilling

The biggest mistake when cooking swordfish is overcooking it, which can turn this naturally moist fish dry and tough – aim for an internal temperature of 145°F and remember that the fish will continue cooking for a few minutes after you remove it from the heat. Another common error is not patting the fish dry before grilling, which prevents those beautiful grill marks from forming and can lead to the fish sticking to the grates – simply use paper towels to remove excess moisture before seasoning. For the pineapple salsa, avoid making it too far in advance as the salt will draw out moisture from both the pineapple and onion, making it watery – prepare it no more than an hour before serving for the freshest taste and best texture. To get the most flavor from your swordfish, let it come to room temperature for 15-20 minutes before grilling, and always oil your grill grates to prevent sticking.

What to Serve With Swordfish with Pineapple Salsa?

Since this swordfish dish has bright, tropical flavors from the pineapple salsa, it pairs really nicely with simple sides that won’t compete with the main attraction. Coconut rice makes a perfect base – just cook regular rice with coconut milk instead of water for a subtle sweetness that goes great with the fish. A simple green vegetable like roasted asparagus or sautéed green beans keeps things light and fresh, while grilled zucchini or summer squash picks up nice char marks that complement the fish. For a complete tropical dinner experience, you might want to add a simple cucumber salad dressed with lime juice and a touch of sesame oil.

Storage Instructions

Keep Fresh: If you have leftover swordfish, place it in an airtight container and keep it in the fridge for up to 2 days. For the pineapple salsa, store it separately in its own container in the refrigerator where it’ll stay fresh for 3-4 days. The flavors actually get better after a day as everything mingles together!

Make Ahead: You can prepare the pineapple salsa up to a day in advance – this actually helps the flavors develop nicely. Just keep it covered in the fridge until you’re ready to serve. The swordfish is best cooked fresh, though, so I’d recommend waiting to cook the fish until just before serving.

Enjoy Later: When you’re ready to eat your leftover swordfish, serve it cold in a salad or gently warm it in a pan over low heat just until heated through – be careful not to overcook it. The salsa is best enjoyed straight from the fridge, no reheating needed!

Preparation Time	15-30 minutes
Cooking Time	8-10 minutes
Total Time	23-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-800
• Protein: 60-80 g
• Fat: 25-35 g
• Carbohydrates: 50-60 g

Ingredients

• 2 to 6 swordfish fillets (adjust based on servings)
• Splash of olive oil
• Salt and black pepper to taste
• Pineapple salsa:
• 1 cup pineapple, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (adjust for heat preference)

Step 1: Prepare the Grill and Swordfish Steaks

Start by preheating your BBQ and ensuring the grill is clean.

If you prefer, you can also cook your swordfish indoors on a grill pan.

Lightly drizzle the swordfish steaks with olive oil and season them with salt and pepper.

This will enhance the flavor and prevent sticking during the cooking process.

Step 2: Grill the Swordfish

Once the grill is preheated, place the seasoned swordfish steaks on it.

Cook for approximately 8-10 minutes, depending on the thickness of the steaks.

Make sure to flip them halfway through the cooking time to achieve an even cook.

Step 3: Prepare the Pineapple Salsa

Meanwhile, begin making the pineapple salsa by peeling, coring, and chopping a fresh pineapple into small pieces.

Peel and finely chop half of a medium red onion.

Roughly chop 1/4 cup of fresh cilantro.

Combine these ingredients in a mixing bowl.

Step 4: Season the Pineapple Salsa

To the bowl of prepared ingredients, add 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of cayenne pepper.

Mix everything together until the ingredients are well combined.

Refrigerate the salsa for at least one hour to let the flavors meld.

Step 5: Serve and Enjoy

Once the swordfish steaks are grilled to perfection, top each one with a generous spoonful of the pineapple salsa.

The salsa adds a fresh, tangy flavor that complements the rich taste of the swordfish.

Serve hot and enjoy your flavorful grilled meal!