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:
