Grilled Swordfish with Charred Pineapple-Jalapeno Salsa
Pairs Well With
Coconut rice or a simple black bean salad, a crisp Sauvignon Blanc or a cold Mexican lager, and grilled corn on the side. Also works great sliced over a salad for a lighter meal.
Ingredients
- 4 City Fish Market swordfish steaks (about 6-8 oz each)
- 2 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups fresh pineapple, cut into rings and cubed
- 1 jalapeno, minced (seeds removed for less heat)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 tsp honey
Instructions
- Season the swordfish: Pat steaks dry. Rub with 1 tbsp olive oil, then season both sides with smoked paprika, garlic powder, chili powder, salt, and pepper. Let sit 10 minutes at room temperature.
- Preheat the grill: Preheat grill to high heat and oil the grates. Brush pineapple rings with remaining olive oil.
- Char the pineapple: Grill pineapple rings 2 minutes per side until charred and caramelized. Remove and let cool slightly, then cube.
- Grill the swordfish: Grill swordfish steaks 4-5 minutes per side until opaque throughout with nice char marks. Swordfish is meaty like a steak, so don’t be afraid of a firm sear.
- Build the salsa: In a bowl, combine the charred pineapple with jalapeno, red onion, cilantro, lime juice, and honey. Toss and let sit 5 minutes to marry the flavors.
- Plate and serve: Plate the swordfish steaks and top generously with the charred pineapple salsa. Serve immediately.
