Pineapple Grilled Swordfish
There are many versions of Pineapple Grilled Swordfish. Many people add the pineapple and pepper raw. I like to grilled them as they add a more interesting flavor. Specially when you caramelize the onions with the pineapple, it's an interesting twist. I tip I stole from the Thai Pineapple Fried Rice.
- Slice the onion. Peel the bell pepper and cut it in cubes. Cut the pineapples in small cubes. Chop the ciboulette.
- Put a skillet in medium heat, add one tablespoon of olive oil. Once it is smoking, add the onions and pineapple. Cook for 3 minutes stirring every now and then. You want to caramelize the onions. Add the pepper and continue cooking while stirring. You want everything to look golden but not too brown. Remove the saute from the skillet and reserve in a warm platter.
- On the same skillet -without cleaning it- add another tablespoon of olive oil. Sprinkle one side of the swordfish with salt and pepper. Cook the swordfish steaks until medium rare (approx 4 min per side). Remember to season with salt and pepper before turning it over. Once they are done, remove steaks from heat.
- Let it rest for 1-2 minutes. Deglaze the skillet with one tablespoon of lime juice over medium heat and scratching the bottom with a wooden spoon. The juice might be reduced to at least half of its volume.
- Place each swordfish steak on a plate. Pour some pineapple sauce on top. Pour the lime juice on top. Sprinkle with ciboulette and pepper.
- Serve with a vegetable cous cous (check recipe here) with sliced almonds on top. Or choose the side dish of your preference.
This pineapple grilled swordfish is a very tasty yet simple recipe. I cook the pineapple, onion and peppers together to add a more interesting flavor. This sweet and sour mix combined with the oily meat of swordfish, is super gratifying. Some say this recipe is originally from Hawaii, others from Polynesia. No matter what, go for it.Add to Favourites