There’s something magical about the smell of seafood hitting a hot grill—that sizzle, the smoky aroma, the way it makes everyone gather around the kitchen door asking, “When’s dinner?” My grilled swordfish with pineapple salsa is the dish I turn to when I want something impressive but effortless. It’s got that perfect balance—rich, meaty swordfish with a caramelized crust, topped with a bright, juicy salsa that tastes like summer in a bowl.
I first made this combo during a beach trip when I had leftover pineapple and a craving for something fresh. The sweetness of the fruit cuts through the fish’s savoriness in the best way. What I love most? It’s ready in 20 minutes flat, packed with protein, and feels fancy without any fuss. Trust me, once you try that first bite of grilled swordfish with pineapple salsa, you’ll be hooked.
Why You’ll Love This Grilled Swordfish with Pineapple Salsa
This dish is my go-to for so many reasons—here’s why it’ll become yours too:
- Lightning fast: From fridge to plate in 20 minutes flat—perfect for those “I need dinner NOW” nights.
- Flavor fireworks: The caramelized swordfish and zesty pineapple salsa play off each other like they were made to be together (because, well, they were).
- Healthy but hearty: Packed with 34g of protein per serving and under 300 calories, it’s the kind of meal that makes you feel good.
- No fancy skills needed: If you can work a grill and chop fruit, you’re already a pro at this recipe.
Ingredients for Grilled Swordfish with Pineapple Salsa
Here’s everything you’ll need to make this knockout dish—I’ve grouped them so you can prep like a pro:
- For the swordfish: 2 swordfish steaks (6 oz each, patted dry with paper towels), 1 tbsp olive oil (for brushing), 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper
- For the salsa: 1 cup diced fresh pineapple (about 1/2-inch pieces), 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro (leaves and tender stems), juice of 1 lime (about 2 tbsp)
Ingredient Substitutions & Notes
No red onion? Try shallots for a milder bite. Out of pineapple? Mango works beautifully—just skip the canned stuff (too mushy). That fresh lime juice is non-negotiable though—bottled stuff tastes flat. And if cilantro’s not your thing, basil makes a lovely twist. Pro tip: Buy swordfish steaks at least 1-inch thick—they stay juicier on the grill!
How to Make Grilled Swordfish with Pineapple Salsa
Alright, let’s get cooking! This comes together so easily, you’ll wonder why you don’t make it every night. First things first – fire up that grill to medium-high heat (about 400°F). While that’s heating, pat those beautiful swordfish steaks dry with paper towels – this helps them get that gorgeous sear instead of steaming.
Now, grab your olive oil and brush both sides of the steaks generously. Don’t be shy here – the oil keeps the fish moist and helps the seasoning stick. Sprinkle both sides with salt and pepper, pressing lightly so it adheres. I like to let them sit for 5 minutes while the grill heats completely – this little rest lets the seasoning do its magic.
When the grill’s nice and hot, place the swordfish on the grates at an angle (for those perfect grill marks!). Set a timer for 4 minutes – don’t poke or prod it! After that first side gets beautifully caramelized, flip carefully with a spatula and cook another 4-5 minutes. Swordfish is done when it flakes easily but still looks slightly translucent in the center – it’ll keep cooking a bit after you take it off.
While the fish grills, make your salsa: Just toss the diced pineapple, red onion, cilantro and lime juice in a bowl. Give it a gentle stir – you want everything lightly coated but not smashed. Let it sit for a few minutes so the flavors marry.
When the swordfish comes off the grill, let it rest for 2 minutes (this keeps all those juices inside!). Then pile that vibrant salsa right on top – the contrast of the hot fish and cool salsa is everything.
Tips for Perfect Grilled Swordfish
The biggest mistake? Overcooking! Swordfish goes from juicy to dry in seconds, so pull it a minute before you think it’s done. No grill? A screaming hot cast-iron skillet works too – just get it ripping hot first. And that resting time? Non-negotiable – jumping the gun means lost flavor right on your cutting board.
Serving Suggestions for Grilled Swordfish with Pineapple Salsa
This grilled swordfish deserves sides that match its vibrant personality! My favorite way to serve it? Over a bed of cilantro-lime rice – the citrusy notes in the rice play so nicely with the salsa. For summer nights, I’ll add grilled zucchini or asparagus spears brushed with that same lime juice. And don’t skip the warm tortillas – they’re perfect for scooping up any escaped salsa bits (trust me, you’ll want every last drop).
Storage & Reheating
Leftovers? Lucky you! Store any extra grilled swordfish and salsa separately in airtight containers in the fridge for up to 2 days. When ready to eat, gently reheat the fish in a skillet over medium-low heat just until warmed through—this keeps it from turning tough. The salsa stays fresh and bright served cold straight from the fridge. Pro tip: If the pineapple salsa seems dry after storing, just squeeze a little fresh lime juice over it to wake up the flavors.
Grilled Swordfish with Pineapple Salsa Nutrition
Here’s the good news—this dish tastes indulgent but keeps things light! One serving (that’s a 6-oz swordfish steak with 1/2 cup salsa) packs about:
- 280 calories
- 34g protein (hello, muscle fuel!)
- 10g fat (mostly the good-for-you kind)
- 12g carbs (from that fresh pineapple goodness)
These numbers can shift slightly depending on your exact ingredients, but one thing stays constant—it’s a meal that leaves you satisfied without weighing you down.
FAQs About Grilled Swordfish with Pineapple Salsa
Can I use frozen swordfish?
Absolutely! Just thaw it overnight in the fridge first—never at room temp. Pat it extra dry before grilling to prevent sticking.
How spicy can I make the salsa?
Go wild! Add diced jalapeño to taste. I usually start with 1 tbsp, seeds removed for mild heat. Want more kick? Leave those seeds in!
What if I don’t have a grill?
No problem! A cast-iron skillet over high heat works great. Get it smoking hot first for those perfect sear marks.
Can I prep the salsa ahead?
Yes, but only 2-3 hours max. The lime keeps it fresh, but pineapple gets mushy if it sits too long. Store it in the fridge covered.
How do I know when the swordfish is done?
Look for opaque flesh that flakes easily but still has a slight translucency in the center—it’ll keep cooking off the heat. Over 145°F? Too far!
Share Your Experience
Did you make this grilled swordfish with pineapple salsa? I’d love to hear how it turned out! Snap a pic and tag me on Instagram—nothing makes me happier than seeing your kitchen creations. And hey, if you tweaked the recipe (extra lime? added heat?), tell me all about it in the comments below!
Print
20-Minute Grilled Swordfish with Pineapple Salsa – Irresistible!
- Total Time: 20 mins
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
Grilled swordfish topped with a fresh pineapple salsa for a sweet and savory dish.
Ingredients
- 2 swordfish steaks (6 oz each)
- 1 cup diced pineapple
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 lime, juiced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat grill to medium-high heat.
- Brush swordfish steaks with olive oil and season with salt and pepper.
- Grill swordfish for 4-5 minutes per side until cooked through.
- In a bowl, mix pineapple, red onion, cilantro, and lime juice to make the salsa.
- Top grilled swordfish with pineapple salsa before serving.
Notes
- Use fresh pineapple for best flavor.
- Adjust lime juice to taste.
- Serve immediately for optimal texture.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak with salsa
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
Keywords: grilled swordfish, pineapple salsa, healthy seafood
