The orange, pineapple, and mango salsa atop these grilled swordfish steaks will add a burst of delicious flavor to your summer meal.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 1 medium orange, peeled, sectioned, and cut into bite-size
- ½ cup canned pineapple chunks, undrained
- ¼ cup diced fresh mango
- 2 medium jalapeno peppers, seeded and minced
- 3 tablespoons orange juice
- 1 tablespoon diced red bell pepper
- 2 teaspoons white sugar
- 1 tablespoon chopped fresh cilantro
- ½ cup fresh orange juice
- 1 tablespoon olive oil
- 1 tablespoon pineapple juice concentrate, thawed
- ¼ teaspoon cayenne pepper
- 1 ½ pounds swordfish steaks
Instructions
- Make the salsa: Mix orange, pineapple, mango, jalapeños, orange juice, bell pepper, sugar, and cilantro together in a medium bowl until well combined. Cover and refrigerate until needed.
- Marinate the swordfish: Whisk orange juice, oil, pineapple juice concentrate, and cayenne together in a large glass or ceramic bowl. Add swordfish and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove swordfish from marinade and shake off excess. Discard remaining marinade.
- Grill on the preheated grill until opaque in the center, 6 to 8 minutes per side. Serve with the salsa.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount consumed will vary.
Nutrition Facts
| Calories | 214 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 103 mg |
| Sugars | 12 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe! I used fresh pineapple and made fresh pineapple juice using an immersion blender, adding a smidgen of soysause. Also, I let it marinade for 4 hours.
This turned out pretty well. After marinating the fish, I simmered the marinade till thick. Served the fish over basmati rice mixed with watercress topped with the marinade reduction. I used a homemade peach salsa that I had with added fresh cilantro, the hubs loved it. I have only cooked swordfish a few times, definitely aim for the lower cook times. Will have to try this again when swordfish is on sale again.
My daughter and I made this dish. She had the brilliant idea of mailing this into a bowl. We did a base of brown rice, corn, Swordfish and the citrus salsa on top. The fish came out really good! For the salsa, I used about 1-2 T or diced red onion instead of the bell pepper. Would definitely make this again.
This was a delicious and simple dinner!
Very tasty, the fish was the star of this dish – as it should be and the salsa was great in a supporting role. I fudged a little with the fruits and used what I had on hand. Spiced it up with some “hots” (if you’re from New England you know what I mean) and brightened it up with a squeeze of fresh lemon juice. Quite nice.
I added red onion for a lil but more flavor! It was so delicious – will definitely make this again
This recipe was refreshing and delicious! You can add more heat with the jalapeño seeds if you want – so we made 2 versions of the salsa.
This is a great recipe, and well worth the time it takes to make it. I made as-is but with one addition: finely diced red onion. Not enough to overpower, just enough to give it a depth of flavor that goes great with the fish.
Really good recipe!
I usually do not cook seafood or fish. I never had swordfish either. Went to Sprouts and saw it and decided to try it and this recipe. I am sooo glad I did! It went very well and taste so good.
I used chicken! To die for!!!! Loved it.
delicious and easy, healthy recipe. a small red onion chopped small added to the salsa is fab.
Nice recipe.Easy to follow.Its got zing !
Followed the recipe exactly and doubled the salsa since I wanted to have extra. This was delicious.
We enjoyed this but a couple of issues with the salsa. I think pineapple tidbits would be better. Chunks were just too big for salsa. My jalapenos were very hot and I found 2 gave too much heat. My heat wimp couldn’t touch it. I left out the sugar because I don’t cook with it and it was not missed. The fruit is sweet enough. I read other reviews where it was said that the fish was “fishy”, I think it may have been their fish because I found ours to be not “fishy” at all. In fact I found it to be quite a pleasant tasting fish compared to some others. Was my first time cooking swordfish steaks and I think it was a success.
This is a great recipe but for those that want to make it more simple, just cut out making the salsa and get some Peach Mango salsa to serve with. A great flavor!
Love this dish!!!! This is my first time making this .
I made this for my family, including one daughter who’d never tried swordfish. They all loved it! Don’t be afraid of the two jalapeño peppers, they compliment the citrus very well. We had our dish with veggie stuffed mushroom caps, brown rice and arugula salad (dressed with lemon juice & a small amount of shredded Irish Cheddar.) My only suggestion if you’re trying to minimize your kitchen time would be to prepare the marinade for the fish first, and then make the salsa. After all, the fish needs to marinate for 30 minutes – and you can make the salsa in that time. We will definitely be making this dish again.
My son caught a 150lb Swordfish last weekend so I will have many recipes to try. This was my first time to cook swordfish and this was a great recipe. I was told not to marinate a swordfish steak but how very wrong they where. My husband and I loved it. It was a very easy prep and fast to cook. Will be using this when we have quest over for dinner next time.
This dish is spicy but OMG sooo good next time it is for entertaining. I usually don’t love spicy food but white fish needs character and this is it!
Wonderful! I used tilapia, my local store had no swordfish. Still delicious!