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Cookbook Recipes

Grilled Swordfish Steaks with Pineapple Mango Salsa

Grilled Swordfish Steaks with Pineapple Mango Salsa

Start with Schaul’s Swordfish Steaks


For the Swordfish:

  • 4- 8 ounce Swordfish Steaks
  • ¼ Cup Olive Oil
  • Juice of 2 limes
  • Juice of one orange
  • 2 Garlic Cloves, minced
  • 2 teaspoons cumin
  • Salt and pepper

For the Salsa:

  • 1 Pineapple, finely chopped
  • 1 Mango, peeled and finely chopped
  • 1 Red Bell Pepper, finely chopped
  • ½ Red Onion, finely chopped
  • 1 Jalapeno, seeded and finely chopped
  • ½ cup cilantro, coarsely chopped
  • Juice of one lime

In a Gallon Ziploc bag, combine olive oil, limejuice, orange juice, garlic, cumin, salt and pepper.  Add Swordfish fillets and turn to coat.  Marinate swordfish for 30 minutes to 1 hour.

While swordfish is marinating, make salsa.   Place all ingredients for salsa in a bowl.  Mix thoroughly.  Cover and refrigerate until ready to serve.

Preheat your grill to medium-high heat.  Brush and grease the rack of your grill.  Remove the fish from marinade and grill, 5 minutes on the first side.  Flip and grill an additional 3 to 4 minutes or until the fish flakes apart easily.

Serve immediately with pineapple mango salsa.

Yield: 4 servings