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I went to Whole Foods planning to get the tuna on sale to make this recipe. But I couldn’t pass up the freshly caught swordfish that was being filleted to order when we got there (and it was on sale, too). I figured the basic approach to the pineapple salsa would work for swordfish too, so I converted the recipe and made Grilled Swordfish with Pineapple Salsa. We really enjoyed it, and also had enough of the salsa to go with some pork chops we had on hand. Double-yum! I generally just link to other folks’ recipes I make, but there are enough changes I made–along with helpful tips–to re-blog it here. Not too mention the MyRecipes site was lacking tasty photos! I made another version of pineapple salsa recently for chicken, but grilling the pineapple as done here definitely enhances the recipe.
1 cup fresh orange juice
2 tablespoons soy sauce
1/2 pineapple, peeled, cored, and cut into bite-sized chunks* see note below
1 medium red onion, peeled and cut into 1/2-inch-thick slices
1 swordfish steak, about 12 ozs
1 tablespoon canola oil
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (original recipe called for mint, bet that would be good too)
1 tablespoon fresh lime juice
1 serrano pepper, seeded and minced
Pre-heat grill to medium-high. Boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Beware: orange juice can quick boil over the sauce pan. Transfer juice to a small bowl; stir in soy sauce. Once it starts to boil, lower to medium high and keep an eye on it. Learned this one the hard way! I’m not a frequent boiler of orange juice.
Place pineapple and onion on a grill rack or grill pan coated with cooking spray. Grill 5 minutes on each side or until the onion is tender. Remove from grill; let stand 5 minutes. Coarsely chop, and transfer to a bowl.
Brush both sides of the swordfish evenly with oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill about 5 to 6 minutes; turn fish over. Brush fish with remaining juice mixture; grill another 5 minutes or until desired degree of doneness. Note your grilling time for the fish will depend on the thickness of the swordfish steak. Mine was about an inch thick.
Add the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, basil,oregano, lime juice and serrano pepper and next 3 ingredients to pineapple mixture; toss. Serve the swordfish with a generous topping of the salsa and enjoy! A side of couscous went nicely with this, along with some greens. I served with a Rioja rosé, which I think was the right idea, but the particular wine was a bit big for the dish. Something a bit more delicate and nuanced, but enough heft, like a Bandol perhaps, might be ideal.
*Coring pineapple: you can Google for more details instructions, but as you can see from my photo above, you basically twist the top off, chop off both ends, then start cutting off the sides to reveal the fruit. Cut the fruit off around the core and chop.