Grilled Swordfish: Fresh Flavors and Simple Summertime Cooking
Pineapple salsa and lime-garlic marinade turn any dinner into a flavor-packed feast.
Grilled Swordfish: A Summer Seafood Delight
If you’re searching for a dinner that is simple, light, and packed with flavor, grilled swordfish is a stand-out choice. A brief soak in a lively lime and garlic marinade followed by a hot sear on the grill transforms thick swordfish steaks into a delicious centerpiece for any warm-weather meal. Finish the dish with a vibrant pineapple salsa, and you have an effortlessly show-stopping plate that feels like summer on a fork.
Why Swordfish Shines on the Grill
Swordfish is renowned for its firm texture and mild flavor, making it an ideal candidate for grilling. Unlike thinner, more delicate fillets, swordfish steaks hold up beautifully to high heat and develop appetizing grill marks without falling apart. The fish’s natural savory taste pairs wonderfully with citrus marinades and fresh fruit salsas, amplifying its summery appeal.
Marinade Matters: Lime, Garlic, and Olive Oil
The key to memorable grilled swordfish lies in a quick marinade that infuses each steak with brightness and depth. Here, a mixture of lime juice, finely minced garlic, olive oil, and a touch of kosher salt works double duty:
- Enhances flavor with tang and aromatic notes.
- Tenderizes the fish without overpowering its natural taste.
Because the marinade contains citrus, it’s important not to marinate the swordfish for too long. Exceeding 20 minutes can cause the acid to begin “cooking” the fish, leading to an unpleasant, mushy texture. Twenty minutes is just right for optimal flavor and texture balance.
Frequently Asked Marinade Questions
- How long should swordfish marinate? Only 20 minutes in a lime-based marinade is ideal.
- Can I marinate swordfish longer? Avoid lengthy marinades with acidic ingredients to maintain the steak’s firmness.
Pineapple Salsa: The Fresh Finishing Touch
No grilled swordfish is complete without a bright and chunky salsa on top. This recipe uses a blend of sweet, juicy pineapple, refreshing cilantro, and avocado oil tossed with quick-pickled red onion. The salsa provides:
- Sweet-tart contrast to the smoky, savory fish.
- Crunchy and juicy texture for every bite.
- Visual appeal—the colorful salsa makes the dish pop.
Versatile Sides for Grilled Swordfish
Grilled swordfish is a versatile main that plays well with a wide variety of sides. Try pairing it with:
- Buttery brown rice, which absorbs the citrusy juices.
- Grilled veggie skewers for added heartiness.
- Fresh corn salad, echoing the tropical salsa flavors.
- Crisp summer greens with a citrus vinaigrette.
If you don’t have an outdoor grill, a grill pan will work as a convenient substitute, letting you enjoy grilled swordfish year-round.
Step-by-Step Grilled Swordfish Recipe
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Red onion, finely chopped | 1/2 small | Pineapple Salsa |
| White wine vinegar | 2 Tbsp. | Pickling onion |
| Lime juice | Juice of 2 limes + wedges | Marinade & garnish |
| Garlic, finely chopped | 2 cloves | Marinade |
| Olive oil | 1/4 cup | Marinade |
| Kosher salt | 1 1/4 tsp. | Seasoning |
| Swordfish steaks | 4 x 6-ounce | Main protein |
| Black pepper | To taste | Seasoning |
| Pineapple, diced | 2 cups | Salsa |
| Cilantro, finely chopped | 6 sprigs | Salsa |
| Avocado oil | 1/4 cup | Salsa |
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Directions
- Pickle the onions: Combine red onion and white wine vinegar in a medium bowl. Set aside for later—this quick pickle adds tang to the salsa.
- Marinate the swordfish: In a bowl or resealable bag, stir together lime juice, garlic, olive oil, and a teaspoon salt. Coat swordfish steaks fully, cover/seal, and refrigerate for 20 minutes.
- Prepare the grill: Preheat your grill or grill pan to medium-high. Remove fish from marinade. Grill steaks for 4-5 minutes per side, or until grill marks appear and fish reaches 135°F in the center (use an instant-read thermometer for best results).
- Make the salsa: Add diced pineapple, cilantro, and avocado oil to the pickled red onion bowl. Sprinkle with 1/4 teaspoon salt; toss well. Allow flavors to meld while fish cooks.
- Serve: Plate swordfish, crown each steak generously with pineapple salsa and the salsa juices. Garnish with lime wedges. Enjoy immediately with your favorite summer sides.
Tips for Perfect Grilled Swordfish
- Pat the swordfish dry before marinating to encourage a good sear.
- Use fresh lime juice for the brightest flavor.
- Don’t overcook; swordfish should be moist and lightly firm.
- If using a grill pan, brush lightly with oil before heating.
- The pineapple salsa can be made ahead and kept chilled for up to a day.
Smart Substitutions & Variations
This recipe is flexible for different tastes and ingredients. Try these swaps:
- Fruit in salsa: Substitute mango or peaches for pineapple for a new flavor profile.
- Fresh herbs: Basil or mint can replace cilantro if preferred.
- Oil: Use extra virgin olive oil in the salsa for a peppery kick.
- Fish alternatives: Mahi mahi or halibut steaks grill well if swordfish isn’t available.
Cooking Indoors
No outdoor grill? Use a grill pan or a heavy skillet. Preheat until hot, then cook the swordfish as directed, flipping halfway for grill marks. This method works year-round and keeps the fish juicy.
How to Freeze and Store Fish
Grilling is best with fresh swordfish, but frozen steaks can work. Defrost overnight in the refrigerator and dry thoroughly before marinating. Leftover grilled swordfish can be stored, tightly covered, in the fridge for up to two days—enjoy cold over salads or gently reheated.
Pairings: What to Serve With Grilled Swordfish
- Brown rice or quinoa flavored with lime zest and fresh herbs.
- Grilled corn salad with cherry tomatoes and cotija cheese.
- Zucchini or bell pepper skewers, brushed with olive oil and grilled alongside the fish.
- Crisp coleslaw or citrus-dressed arugula.
Other Summery Seafood Recipes to Try
- Coat roasted salmon in a sweet apple cider glaze.
- Shrimp pesto pasta with fresh asparagus.
- Sheet pan paella for a shortcut dinner.
- Grilled shrimp Alfredo pizza for a unique twist.
- Classic tuna salad to save lunchtimes.
- Slow cooker shrimp boil with potatoes and corn.
- Maine-style lobster rolls with lemon and butter.
- Grilled salmon tacos with crunchy slaw.
FAQs about Grilled Swordfish
How do I know when swordfish is done grilling?
Swordfish is cooked through when the flesh is opaque and firm, and an instant-read thermometer inserted into the thickest center reads 135°F. Avoid overcooking for the best results.
What thickness is ideal for swordfish steaks?
Thick, 1-inch steaks are best—they’re less likely to dry out or crumble on the grill. For thinner or thicker cuts, adjust grilling time by a minute or two per side.
Can grilled swordfish be cooked indoors?
Yes! Use a hot grill pan or skillet. You’ll get a similar sear and flavorful results as you would on an outdoor grill.
Is swordfish safe for kids?
Swordfish is nutrient-rich and mild in taste, but because it can have higher mercury content, serve it occasionally for children and pregnant individuals.
Can I make the pineapple salsa ahead?
Absolutely. It stays fresh and continues to develop flavor if made up to a day ahead and refrigerated in a covered bowl.
Nutrition & Sustainability
Swordfish is an excellent source of lean protein, selenium, and vitamin B12. For eco-conscious cooks, consult sustainable seafood guides or your fishmonger to ensure swordfish is safely sourced. Look for certifications or ask for regional alternatives like Pacific halibut or U.S.-caught mahi mahi.
Grilled Swordfish: The Essential Summer Recipe
This grilled swordfish recipe offers everything you want in a summer dinner—ease, speed, and abundant flavor. With a simple lime-garlic marinade and a vibrant pineapple salsa, it’s perfectly suited for weeknight meals, special occasions, or backyard gatherings. Pair with your favorite sides, enjoy with family and friends, and savor the freshest tastes of the season.
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