Meta Description: Master the best grilled swordfish with pineapple salsa! Learn how to grill swordfish steak to juicy perfection, get the secret simple swordfish marinade, and master the quick flavorful salsa for a healthy summer seafood recipe.
Tropical Fire: The Best Grilled Swordfish with Pineapple Salsa Recipe
My first encounter with truly great grilled swordfish was, oddly enough, far from the ocean. It was at a backyard barbecue thrown by a friend who swore by cooking big, meaty steaks. He served the fish, perfectly charred and smoky, topped with a mound of bright, vibrant, chunky salsa. The combination—the intense heat of the grill against the cool, sweet-spicy fruit—was instantly addictive. It was an unexpected tropical vacation on a plate!
Swordfish is often called the “steak of the sea,” and for good reason: its firm texture and rich flavor stand up beautifully to the high heat of the grill.1 Unlike delicate, flaky fish, you can grill a swordfish steak without the fear of it falling apart.
This is the best grilled swordfish with pineapple salsa recipe—a simple, elegant meal that is ideal for entertaining or a healthy summer seafood recipe on a weeknight. We’ll conquer the grill, learn the secret to a moist steak, and whip up a zesty, quick flavorful salsa that will make your taste buds sing.
⏰ Prep Time & Cook Time Summary
| Task | Time Estimate |
| Prep Time (Making salsa, seasoning fish) | 20 minutes |
| Marinating Time (Fish) | 30 minutes (minimum) |
| Grill Prep (Heating and cleaning) | 10 minutes |
| Cook Time (Grilling) | 8 – 12 minutes |
| Total Active Time | ~60 minutes (with chilling) |
Part One: The Cool Contrast—Easy Fresh Pineapple Salsa 🍍
The salsa is the soul of this dish. Its cool, sweet, and acidic flavors are essential for balancing the richness and smoke of the grilled fish. This quick flavorful salsa comes together in minutes.
✅ Ingredients for Pineapple Salsa
- 1.5 cups of fresh pineapple, finely diced
- 1/2 cup of red onion, finely diced
- 1/4 cup of fresh cilantro, chopped2
- 1 jalapeño pepper, finely minced (remove seeds for less heat)
- 1 lime, juiced (about 1 tablespoon)
- 1/2 teaspoon of sea salt
🥄 Making the Vibrant Salsa
- Chop and Dice: Ensure all your ingredients—the fresh pineapple, red onion, and jalapeño—are uniformly diced.
- Combine: In a medium bowl, gently stir together the pineapple, red onion, cilantro, and minced jalapeño.
- Season: Drizzle in the lime juice and sprinkle with sea salt.
- Marry Flavors: Gently toss to combine. Cover and refrigerate for at least 30 minutes. This allows the flavors to meld and the acid from the lime to brighten the salsa. This is the perfect pairing for the best grilled swordfish with pineapple salsa.
Part Two: The Steak of the Sea—Grilling Swordfish Perfection 🗡️
Swordfish is a firm white fish grilling champion.3 Its density means it needs a little longer on the heat, but this also means it retains moisture beautifully when properly prepared. The key is the marinade and the heat control.
✅ Ingredients for Swordfish
- 4 swordfish steaks (about 6–8 oz each, 1 to 1.5 inches thick)
- 1/4 cup of olive oil
- 1 lemon, zested and juiced
- 2 cloves of garlic, minced
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of ground cumin
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly cracked black pepper
🔪 Simple Swordfish Marinade and Grilling
- Pat Dry: Pat the swordfish steaks dry with paper towels.4
- Make the Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper. This forms our simple swordfish marinade.
- Marinate: Brush the marinade generously over all sides of the swordfish steaks. Place them in a dish and let them marinate at room temperature for 30 minutes. Do not marinate much longer, as the acid can start to “cook” the fish.
- Grill Prep: Heat your grill to medium-high heat (around 450°F or 230°C). Clean and oil the hot grates just before placing the fish down. This is vital for how to grill swordfish steak without sticking.
- Grill: Place the marinated steaks on the hot grill. Do NOT move the fish for the first 4 minutes.
- Flip: Use a wide, thin spatula to carefully flip the steaks. Grill for another 4–6 minutes.
- Check for Doneness: The grilled swordfish steak is done when its internal temperature reaches 145°F (63°C) and the center is just opaque.5 The edges should have a nice, crusty sear. Total cooking time is typically 8–12 minutes.
- Rest: Transfer the steaks to a plate and let them rest for 3–5 minutes. This allows the juices to redistribute, ensuring a tender, moist fish.
🌟 Pro Tips and Troubleshooting
What is the ideal grilling temperature for swordfish?
The best grilling temperature for swordfish is medium-high to high (400°F–450°F). Because swordfish is thick, high heat is necessary to create a beautiful crust before the center overcooks. If the heat is too low, the outside will dry out before the inside is done.
Why is my swordfish sticking to the grill?
This is the most common issue when grilling any firm white fish grilling. It happens if:
- The fish wasn’t patted dry before marinating.
- The grill grates weren’t hot enough.
- You tried to flip the fish too soon. Wait until the fish naturally develops a sear; it will then release from the grates on its own.
How do I prevent the swordfish from drying out?
Avoid overcooking! A meat thermometer is your best friend—pull the fish off the heat the moment it hits 145°F.6 Also, ensure you use a generous coating of the simple swordfish marinade (especially the olive oil) and let it rest properly after grilling.
💡 Adding Value: Sides, Pairings, and Variations
🍽️ Best Sides for Grilled Swordfish
This healthy summer seafood recipe is already full of flavor, so simple sides work best.
- Cilantro Lime Rice: A perfect match. The cool, herbaceous rice complements the salsa beautifully and provides a comforting base.
- Grilled Asparagus: Quick, simple, and healthy. A light sear on asparagus tossed with lemon and salt is all you need.
- Sweet Potato Fries: The earthy sweetness of oven-baked sweet potato fries provides a wonderful contrast to the tangy salsa and meaty fish.
🥂 Wine Pairing for Grilled Swordfish
The richness of the swordfish and the bright, acidic sweetness of the salsa require a crisp, full-bodied white wine or a very light red.
- Sauvignon Blanc: This is a classic choice. Its zesty acidity and subtle herbaceousness pair flawlessly with the lime and cilantro in the salsa.
- Pinot Grigio: A lighter, crisp white that offers refreshing counterpoint to the grill’s smoky flavor.
- Dry Rosé: A high-quality, bone-dry rosé with good minerality is excellent for this dish, especially when served on a warm evening.
🔄 Recipe Variations
Once you’ve mastered the best grilled swordfish with pineapple salsa, feel free to adapt!
- Mango Salsa Swap: Instead of the pineapple, use ripe, diced mango for an even sweeter, more floral version of the quick flavorful salsa.
- Blackening Spice: Skip the marinade and instead use a blackened seasoning rub (smoked paprika, cumin, cayenne, thyme) on the swordfish. The intense spice of the blackening is delicious with the cooling pineapple salsa.
- Veggies on the Grill: Add thick-cut zucchini or bell peppers tossed in the simple swordfish marinade to the grill alongside the fish for a complete healthy summer seafood recipe that cooks at the same temperature.
📊 Nutritional Information (Simulated)
Please note this table provides simulated nutritional information for a standard serving size (one 6-oz grilled steak with 1/2 cup of pineapple salsa). Actual values may vary based on ingredient brands and portion size.
| Nutrient | Per Serving (Approx. 6 oz fish + salsa) |
| Calories | 320 kcal |
| Protein | 40 g |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 450 mg |
📦 Storage Tips
Leftovers
Store leftover grilled swordfish steak and the easy fresh pineapple salsa in separate airtight containers in the refrigerator for up to 3 days.
Reheating
To gently reheat the swordfish without drying it out, place it on a foil-lined tray and warm it in a preheated oven at 300°F (150°C) for about 8–10 minutes until just warmed through. Do not reheat the salsa; serve it cold.
Conclusion: Grilling Confidence Delivered
The best grilled swordfish with pineapple salsa is a triumphant dish that combines the comforting char of the grill with the exhilarating brightness of the tropics. By using a simple marinade, mastering the high heat for firm white fish grilling, and creating that incredible quick flavorful salsa, you’ve made a memorable meal that is both light and deeply satisfying.
You now have the knowledge for how to grill swordfish steak to perfect moistness, making this an ideal healthy summer seafood recipe for any occasion. This is the definition of easy gourmet cooking.
Don’t let the grill intimidate you—swordfish is the perfect fish to start with. What sides did you choose for your tropical plate? Share your grilled swordfish masterpiece in the comments below! 😋
