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Swordfish with Pineapple Salsa

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  • Prep 25 min
  • Total 25 min
  • Ingredients 13
  • Servings 6
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by Qué Rica Vida Cocina
Updated Jan 4, 2012
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Ingredients

Salsa

  • 1/2 medium fresh pineapple, rind removed, cored and finely chopped
  • 1 red bell pepper, seeded, finely chopped
  • 1 jalapeño chile, seeded, finely chopped
  • 1 clove garlic, finely chopped
  • 3/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro

Swordfish

  • 1/2 cup pineapple juice
  • 1 tablespoon grated lime peel
  • 2 tablespoons lime juice
  • 2 tablespoons rum, if desired
  • 1 tablespoon olive or canola oil
  • 1 teaspoon paprika or 1/4 teaspoon ground red pepper (cayenne)
  • 2 lb swordfish steaks, cut into 6 serving-size pieces

Directions

  •  
    1
    In medium bowl, mix salsa ingredients. Cover and refrigerate until serving time or up to 4 days.
  •  
    2
    Heat gas or charcoal grill. In shallow dish, mix pineapple juice, lime peel, lime juice, rum, the oil and paprika. Place swordfish in dish; let stand at room temperature 10 minutes to marinate.
  •  
    3
    Place fish on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Serve fish with salsa.

Expert Tips

  • tip 1
    If you can't get swordfish, try another firm­-textured fish, such as grouper, halibut, shark or tuna.

Nutrition Information

240 Calories, 9g Total Fat, 26g Protein, 12g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
240
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
75mg
3%
Potassium
770mg
22%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
7%
Sugars
8g
Protein
26g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
80%
80%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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