Grilled Swordfish with Pineapple (Kabobs optional)
Tender fillets of swordfish are paired with sweet and juicy pineapple, red pepper and onions then grilled to make a super easy meal that's bursting with flavor. As a fun twist, cut the fish into bite sized pieces and make tasty and simple fish kabobs.
Equipment
- 8 Wooden skewers
- Large cast iron grill pan
Ingredients
- 8 wooden skewers soaked in water prior
- 16 oz swordfish cut into 1 in pieces if making kabobs
- 16 oz pineapple fresh, preferred, cut into 1 in cubes
- 1 med red onion cut into 1 in chunks
- 1 lg red bell pepper cut into 1 in pieces
- 2 T Extra Virgin Olive Oil
- 1 t lime zest
- ¼ cup cilantro leaves fresh, chopped
- 2 t garlic powder
- sea salt and black pepper to taste
- Non-stick Cooking spray
- 2 lg lime wedges cut into wedges
Instructions
Prepare the fish
- Dab the surface of the fish with a paper towel to remove excess moisture. Cut up the fish into kabob size pieces. Or you can leave the fillet whole.
Marinade
- Place the swordfish, pineapple chunks, red onion, and red bell pepper in a large glass or other non-reactive bowl.
- Add the olive oil, lime zest, fresh cilantro, and garlic powder and season with salt and black pepper, to taste. Gently toss to combine making sure you get the side of the fish. Set aside to marinate for 15-20 minutes, stirring once or twice during that time.
Ready to cook
- Spray a large grill pan with non-stick cooking spray (or lightly grease with a tablespoon of olive oil, butter or coconut oil). Set over medium heat. If making kabobs, thread a piece of swordfish and veggies alternatively onto skewers. The easiest ways to pan sear kabobs is to work in batches, if necessary, place on the hot grill pan.
- Cook on medium-high heat until the veggies are slightly charred and crisp-tender on the first side, or approximately 2-3 minutes. Flip them and cook another 2-3 minutes or until the thickest part of the fish cube is flakey, and the pineapple begins to get golden brown.
- If cooking the fillets whole, you can just cook them until they reach 145 °F. While the grilled fish rests, add the pineapple, peppers and onions to the grill pan and cook until tender.
Cilantro-Lime Rice
- Serve over a bed of Instant Pot Cilantro Lime Rice. (Get the recipe with the link.) Serve lime wedges on the side.
Notes
*Rice was not included in nutritional facts.
Nutrition
Calories: 288kcalCarbohydrates: 16gProtein: 23gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 75mgSodium: 95mgPotassium: 623mgFiber: 2gSugar: 11gVitamin A: 278IUVitamin C: 55mgCalcium: 23mgIron: 1mg
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