Grilled Swordfish Recipe with Pineapple, Mango and Papaya Mint Salsa

Here is a simple grilled swordfish recipe that I recently made.  It took only minutes to prepare and tasted delicious.

Prior to cooking your fish, prepare your salsa.  Use about 4 oz each of fresh and ripe pineapple, mango and papaya. If you decide to use canned fruit for this grilled swordfish recipe, just make sure to drain the juice prior to mixing the fruit together.

Cut the fruit into small squares and stir together with about 1 to 2 tablespoons of freshly chopped mint.  Place the salsa in the refrigerator for about an hour to allow the flavors to meld.  Take the salsa out about 20 minutes prior to serving to ensure it is at room temperature.

For each swordfish serving, consider one 6 to 8 oz swordfish steak per person.

Take your swordfish and brush both sides of the steak with extra virgin olive oil and season it with salt and pepper.  Place the fish on the grill, either stove-top or BBQ,  and grill until opaque, about 8 minutes in total.  It is important for this grilled swordfish recipe to continue checking the fish so that you don’t overcook it.

Once your swordfish is cooked, top it with the salsa and serve.  For added garnish, grill some papaya and place it on the plate as well.

Enjoy this easy-to-make grilled swordfish recipe and for more quick yet impressive recipes, click here.  Until next time, remember the Budget Bash mantra:  make it simple, delicious, stylish, fun & economical to all!

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