Buttery and firm, swordfish is meaty enough to handle grilling and pairs nicely with sweet, caramelized pineapple for an impressive dinner.
Swordfish and Pineapple Skewers
A simple recipe for grilled skewers loaded with swordfish, pineapple and red onion.
- 8 to 10 metal skewers see note
- 4 tbsp olive oil
- 1 lime zest and juice
- 2 cloves garlic minced
- 2-inch knob ginger minced
- 2 tsp honey
- 1 red Thai chili seeded and minced
- 4 swordfish steaks 180 g each, cut into 1½-inch cubes
- 1 tsp each kosher salt and pepper divided
- half pineapple peeled, cored and cut into 1½-inch pieces
- 1 red onion cut into 1-inch thick wedges
- ½ cup cilantro leaves approx
- In a large bowl, stir together 2 tbsp of the oil, lime zest, garlic, ginger, honey and chili. Add swordfish; sprinkle with ¾ tsp of the salt and pepper and toss gently to coat. Cover and refrigerate for 20 minutes to marinate.
- In a separate bowl, combine pineapple, red onion, remaining 2 tbsp oil and remaining ¼ tsp salt and pepper. Toss until combined.
- Thread swordfish, pineapple and onion loosely onto skewers (3 to 4 fish pieces per skewer).
- Preheat grill to medium-high heat; brush and oil grill. Place skewers on grill; close lid and cook, turning twice, until fish flakes easily when tested and onion is lightly charred, about 10 minutes.
- To serve, drizzle with reserved lime juice and sprinkle with cilantro.
Tip: If using wooden skewers, soak in water for at least 30 minutes to prevent charring and breaking during cooking.