Grilled Swordfish with Pineapple & Papaya

Looking for a delicious and easy recipe for swordfish? Look no further than this garlic-chili grilled swordfish with pineapple and papaya!

Swordfish is a delicious and healthy fish that is perfect for grilling. In this recipe, we pair swordfish with grilled pineapple and papaya for a tropical flavor explosion. This swordfish recipe is easy to make and bursting with flavor.

The chili garlic sauce give the dish a bit of heat, while the pineapple and papaya add sweetness and juiciness that balances out the flavors perfectly. The sweet and savory flavors of this dish are sure to please the whole family!

Swordfish is a delicious fish that isn’t an overly fishy fish. It grills up quickly and has a nice firm texture. We used a grill pan which is the best way to give the fish and fruit with grill marks, but this recipe is equally good made on a BBQ. It’s my favorite way to enjoy grilled food in the winter.

If you do not have a grill pan or access to a grill, you can make this in a large skillet or frying pan but I really do recommend investing in a grill pan, they are fairly inexpensive.

The succulent swordfish pairs perfectly with the subtly sweet and spicy flavors of the garlic-chili marinade, making this an irresistible dish that you will want to make again and again.

This quick and easy healthy meal is full of flavor and is ready in under 30 minutes. For best results, prepare the sauce in advance to allow the flavors to fully develop and use a firm papaya that is not overly ripe

Serve with crusty slices of french bread, white wine, and your favourite green vegetable.

So fire up the grill and give this wonderful recipe a try tonight! This delicious swordfish is easy to prepare and sure to be a hit with your family and friends. Give it a try, it is one of my favourite fish recipes!

How to Store Leftover Swordfish?

Refrigerate any uneaten portions within 2 hours, stored in an airtight container or wrapped tightly in plastic wrap for up to 2 days. Discard if it starts to have a distinct “fishy” smell.

To reheat, place on a baking sheet, cover with foil, and reheat at 350°F for 15 minutes until warmed through.

Will This Swordfish Marinade Work With Other Fish?

Yes! Try this marinade with these other thick cuts of meaty fish like:

• Mahi Mahi
• Halibut
• Shark
• Tuna steak
• Salmon

Should I Marinate the Swordfish?

“I love the swordfish and always cook it on the grill. I was wondering if you could marinate it in advance. If so, what would you recommend?”

We don’t suggest marinating swordfish because the acids in the marinade change the texture of the fish, making it more like chicken than fish. This is why we only baste the fish in the sauce while it is grilling rather than marinading it ahead of time.

How Do you Know if Swordfish is Done?

Fish is done when opaque throughout and flakes easily with a fork, so there’s no need to rely on a thermometer. Swordfish is quite a firm fish, and it remains so when cooked, but it will still fake easily when ready.

Overcooking fish is an easy way to ruin it. It’s important to cook swordfish to medium well. You want to cook it to the point where it is just cooked through but still remains juicy, and flakes with a fork.

About the Ingredients for Grilled Swordfish

Orange juice – You can use freshly squeezed or store bought.

Oil – Extra virgin olive oil is best here but you can substitute with any neutral oil.

Honey – Brown sugar is a good choice here if you need a swap.

Garlic-chili sauce – You can use any garlic-chili sauce you like, but I’ve linked to the one that I used specifically here.

Garlic powder – We just want to use a little here to amp up the garlic flavour. If you want more heat you can also add in some red pepper flakes.

Lime juice – You can substitute with lemon juice here for a nice lemon-garlic sauce if you like, lemon is a great alternative to the lime. Incorporating grated lemon zest or lime zest is a great way of adding more of a citrus kick.

Pineapple & Papaya – The fruit should be JUST ripe and not over-ripe. Grilling them will carmelize them and bring out their sweetness.

Swordfish – Raw swordfish fillets or steaks should have a whorling pattern and be firm with shiny skin. Fresh swordfish should be pinkish not brown. When purchasing fresh fish for this recipe, you want your swordfish steaks to be at least 1″ thick. Make sure you rinse and pat your swordfish dry with paper towels.

Cilantro – Very optional.

Looking for More Quick & Easy Dinner Recipes?

Check out some of my favourite easy to make weeknight dinner ideas!

This quick and easy sheet pan lemon chicken and vegetables dinner recipe is bursting with flavour.

This easy baked chicken cacciatore recipe features tender chicken, sweet bell peppers and onions, fragrant herbs, and a savory tomato sauce.

This easy beef enchiladas recipe is packed with flavor and is sure to become a favourite weeknight family dinner.

How to Cook Swordfish with Pineapple & Papaya

Yields: 2 Servings | Prep time: 15 minutes | Cook time: 10 minutes

Ingredients:

• ½ cup orange juice
• 3 tablespoons extra virgin olive oil
• 3 tablespoons honey
• 1-2 tablespoons garlic-chili sauce*
• 1 tablespoons garlic powder
• 2 tablespoons fresh lime juice
• Sea salt and black pepper, to taste
• ½ medium pineapple, trimmed and cut into spears
• ½ medium papaya, trimmed, seeded, and cut into spears
• 2 6-oz. swordfish fillets
• 1 tablespoons fresh cilantro leaves, chopped

Directions:

Prepare the sauce by whisking the orange juice, olive oil, honey, garlic-chili sauce, garlic powder, and lime juice together in a medium bowl.

Season with about a teaspoon salt and a half teaspoon black pepper, and stir to combine. Divide the sauce into two small bowls and set aside.

Spray a large grill pan with non-stick cooking spray or lightly brush with olive oil. Set over medium-high heat and add the pineapple and papaya spears. Generously season the swordfish fillets with salt and black pepper and place swordfish steaks in the hot pan.

Brush the garlic-chili sauce with a grill brush from one of the bowls over the top of the fish and fruit and cook for 4-5 minutes, or until each piece of swordfish release easily from the bottom of the pan.

Turn the fish and fruit and cook for another 4-5 minutes, or just until the swordfish is cooked through. Do not overcook. Continue brushing the fillets and fruit with the marinade throughout the cook time.

Remove the cooking pan from the heat and place the swordfish and grilled fruit on a large serving plate. Garnish with the fresh cilantro right before serving and offer the remaining chili-garlic sauce in the other small bowl on the side. Enjoy!