This dish pairs the best of sweet and spicy and lip-smacking umami flavors over hearty grilled fish and looks like it belongs at your favorite restaurant! Bright, colorful, and delicious – what’s not to love?
It’s finally Friday and it looks like the rain is going to finish blowing through today, which means hopefully we won’t get poured on if we try to get outside, fire up the grill, and enjoy not being cooped up in the house a little! Work has been intense this week and after meeting after meeting after meeting, I’m looking to stretch my legs, wield my spatula, chop some things, and enjoy some of the best things about summer – summer produce and summer grilling!
This dish gives plenty of opportunities for that. It incorporates my pineapple salsa recipe that I shared recently, although I will take Ina Garten’s example and say that store-bought is just fine, too. Not everything has to be made from scratch. Although if you have the time, the inclination, and a few fresh ingredients, this salsa is one of the things worth making from scratch.
Just look at all that beautiful, bright summer color – from all the produce to the char lines on the fish from the grill!
You can pair this dish with any number of great things – baked sweet potatoes laden with butter and more pineapple salsa are a favorite around our house – but in this case, I paired it with a medley of grilled summer veggies tossed in oil and my favorite seasonings, and a mixture of chopped avocado and grape tomatoes with just a little salt and pepper to bring out the flavor.
Pure summer deliciousness.
If you don’t have a back deck or patio dining area set up, drag out a card table with a tablecloth thrown over it, break out your camp chairs, and enjoy this one alfresco. At least, that’s what we did while we’re waiting for Scott to be able to finish our back deck dining table!
Grilled Swordfish with Pineapple Salsa
- August 7, 2020
- 20 min
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- 1 cup fresh orange juice
- 2 tbsp soy sauce
- 2 1/2-lb swordfish steaks
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
- salt and pepper to taste
- 4 tbsp pineapple salsa
- Step 1
- Combine the orange juice and soy sauce in a small pan. Bring to a boil, then lower heat to gently simmer about 10 minutes.
- Step 2
- Preheat grill to medium-high, or light charcoal.
- Step 3
- Brush the swordfish steak lightly with olive oil and then brush with the orange-soy mixture.
- Step 4
- Grill swordfish for 4-6 minutes on each side or until the fish is cooked and starting to flake but not dry.
- Step 5
- Serve the fish, each steak topped with about 2 tbsp of the pineapple salsa.
Now doesn’t that look like it belongs featured on a menu somewhere?
Happy Friday, all!