Grilled Swordfish with Pineapple- Peach Salsa

You can never have too many Mexican recipes, so give Grilled Swordfish with Pineapple- Peach Salsan a try. This main course has 475 calories, 46g of protein, and 26g of fat per serving. This gluten free, dairy free, paleolithic, and primal recipe serves 4 and costs $5.94 per serving. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 33 minutes. 58 people were glad they tried this recipe. A mixture of swordfish, juice of lime, juice of lime, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Recipe Girl. Overall, this recipe earns an awesome spoonacular score of 94%. Similar recipes include Grilled Swordfish with Peach and Avocado Salsa, Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa, and Grilled Swordfish Steaks With Salsa.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 8 minutes

 

Ingredients:

1/4 cup finely chopped cilantro

1 teaspoon cumin

1 handful of fresh cilantro, chopped

2 large cloves garlic, minced

2 green onions, chopped

juice of 2 large limes

juice from 1/2 large lime

3 tablespoons olive oil

1/4 teaspoon paprika

1 cup chopped, peeled peaches (about 2 medium)

1 cup finely chopped pineapple (about 1/3 of a fresh pineapple)

1/3 cup finely chopped red onion

salt and pepper

2 to 2 1/2 pounds swordfish, cut into 4 serving pieces

Equipment:

whisk

bowl

plastic wrap

grill

Cooking instruction summary:

1. Rinse and pat dry the swordfish, and place it in a 9x13-inch glass dish.2. In a medium bowl, whisk together all of the marinade ingredients. Pour the marinade over the swordfish and turn to coat. Cover the dish with plastic wrap and let marinate for NO MORE than one hour (see *Tips below).3. While the swordfish is marinating, combine the salsa ingredients in a bowl and toss to combine. Cover the bowl with plastic wrap and refrigerate until ready to serve. Preheat the grill to medium- heat.4. Grease the rack of your grill (or use a grilling tray), and grill the swordfish 5 to 6 minutes on the first side (covered), then 3 to 4 minutes on the other side, or until the fish flakes apart easily. You definitely don't want to overcook swordfish or it will be tough and dry.5. Serve immediately- each swordfish steak topped with a generous dollop of pineapple- peach salsa.

 

Step by step:


1. Rinse and pat dry the swordfish, and place it in a 9x13-inch glass dish.

2. In a medium bowl, whisk together all of the marinade ingredients.

3. Pour the marinade over the swordfish and turn to coat. Cover the dish with plastic wrap and let marinate for NO MORE than one hour (see *Tips below).

4. While the swordfish is marinating, combine the salsa ingredients in a bowl and toss to combine. Cover the bowl with plastic wrap and refrigerate until ready to serve. Preheat the grill to medium- heat.

5. Grease the rack of your grill (or use a grilling tray), and grill the swordfish 5 to 6 minutes on the first side (covered), then 3 to 4 minutes on the other side, or until the fish flakes apart easily. You definitely don't want to overcook swordfish or it will be tough and dry.

6. Serve immediately- each swordfish steak topped with a generous dollop of pineapple- peach salsa.


Nutrition Information:

 

Suggested for you

Chicken with 40 Cloves of Garlic
Chocolate Buttermilk Cake Parfaits
Torta Ahogada – 400 Best Sandwich s
Baking Basics: How to make homemade pudding
Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways
Sparkling Pomegranate Berry Punch #SundaySupper
Swirled White Chocolate Raspberry Tart
Peanut Butter Cream Pie
Poached Eggs in Mole with Creamy Green Rice
Salt and Pepper Chicken Wings
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

I made wine out of raisins so I wouldn`t have to wait for it to age.

Popular Recipes
Low Carb Shortbread

Food Fanatic

Dirty Bedtime Story

Allrecipes

Red Wine-Braised Short Ribs

Bon Appetit

Peppercorn Sauce

Add A Pinch

Blueberry Sweet Rolls with Sweet Lemon Glaze

Sallys Baking Addiction