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Grilled Swordfish with Pineapple Salsa
Amanda Powell
An easy and light grilled swordfish topped with pineapple salsa
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Prep Time
35
minutes
mins
Cook Time
12
minutes
mins
Additional Time
25
minutes
mins
Course
dinner
Cuisine
American
Servings
4
fish
Calories
384
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
1x
2x
3x
Swordfish
4
swordfish in 1 - 1.5 inch thick filets
¼
cup
lime juice
zest one lime
2
tablespoons
extra virgin olive oil
2
finely diced garlic
1
tablespoon
cilantro
10 - 12
dashes Texas Pete® Original Hot Sauce
salt
pepper
Pineapple Salsa
1
cup
diced fresh pineapple
1
medium tomatoes
seeded and chopped
½
avocado
⅓
cup
chopped sweet onion
2
tablespoons
minced fresh cilantro
6
dashes Texas Pete® Original Hot Sauce or to taste
salt
pepper
Instructions
Pat dry your swordfish and set aside.
In a small bowl, mix together the remaining ingredients for the swordfish to make the marinade.
Coat the swordfish liberally in the marinade and set aside.
Prep, then heat up the grill until it is roughly 400 degrees F.
Lightly coat the grill grate in oil, and add your fish.
Cook the fish for about 5 - 6 minutes on each side.
While the fish are cooking, slice up your pineapple, tomatoes, avocado, and onion into small dices.
Mince the cilantro.
Add the ingredients to the salsa together, including the Texas Pete® Original Hot Sauce, salt, and pepper.
Remove the cooked swordfish and allow it to sit for 3 - 4 minutes.
Serve topped with the salsa.
Notes
Adjust the amount of hot sauce according to your own heat tolerances.
Nutrition
Serving:
1
g
Calories:
384
kcal
Carbohydrates:
14
g
Protein:
32
g
Fat:
23
g
Saturated Fat:
5
g
Polyunsaturated Fat:
16
g
Cholesterol:
103
mg
Sodium:
544
mg
Fiber:
4
g
Sugar:
6
g
Keyword
fish, grilled, pineapple barbecue, salsa, summer, swordfish
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