Grilled Swordfish with Pineapple Peach Salsa


  • 2-2.5 pounds swordfish cut into chunks
  • 3 tbsp olive oil
  • 2 limes juiced
  • handful cilantro chopped
  • 2 Garlic Cloves chopped
  • 1 tsp cumin
  • 1/4 tsp paprika
  • salt and pepper
  • 1 cup pineapple chopped
  • 1 cup peaches skinned and chopped
  • 1/3 cup red onion finely chopped
  • 1/4 cup cilantro finely chopped
  • 1/2 lime juiced


  • Rinse and pat dry the swordfish, and place it in a 9x13-inch glass dish.
  • In a medium bowl, whisk together all of the marinade ingredients. Pour the marinade over the swordfish and turn to coat. Marinate the swordfish for no more than 1 hour.
  • While the swordfish is marinating, combine the salsa ingredients in a bowl and toss to combine. Preheat the grill to high heat.
  • Grease the rack of your grill (or use a grilling tray), and grill the swordfish approximately 4 minutes on each side, or until the fish flakes apart easily. You definitely don’t want to overcook swordfish or it will be tough and dry.
  • Serve immediately- each swordfish steak topped with a generous dollop of pineapple peach salsa.
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