Grilled Swordfish with Kiwi and Tomato Salsa
Elevate your seafood game with this Grilled Swordfish with Kiwi and Tomato Salsa, a light yet flavor-packed dish perfect for summer gatherings or weeknight dinners. Featuring hearty, buttery swordfish steaks marinated in olive oil, garlic, lemon juice, and spices, this recipe delivers a delightful charred finish from the grill. The star of the dish is the refreshing kiwi and tomato salsa—a vibrant medley of sweet diced kiwis, juicy cherry tomatoes, crisp red onion, and a zesty hint of jalapeño, honey, and lime juice. Easy to prepare in just 30 minutes, this healthy, gluten-free recipe promises a burst of tropical flavor and smoky savoriness in every bite. Perfectly versatile, it pairs beautifully with grilled veggies, rice, or a crisp salad. Enjoy a culinary escape to the tropics with this fresh and tantalizing seafood dish!
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Recipe Information
Ingredients
- 4 pieces (6-ounce each) Swordfish steaks
- 3 tablespoons Olive oil
- 2 Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 Ripe kiwis, peeled and diced
- 1 cup Cherry tomatoes, quartered
- 0.25 cup Red onion, finely diced
- 2 tablespoons Cilantro, chopped
- 1 Jalapeño, seeded and minced
- 1 teaspoon Honey
- 1 tablespoon Lime juice
Instructions
In a small bowl, whisk together olive oil, minced garlic, lemon juice, salt, and black pepper to make the marinade.
Place the swordfish steaks in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the fish is well coated. Cover and refrigerate for 15–30 minutes while you prepare the salsa.
In a medium bowl, combine the diced kiwis, cherry tomatoes, red onion, cilantro, jalapeño, honey, and lime juice. Mix well to create the salsa. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the swordfish steaks from the marinade and discard the excess marinade. Place the steaks on the grill.
Grill the swordfish for 4–5 minutes per side, depending on thickness, until just opaque in the center and grill marks form. Do not overcook.
Remove the swordfish from the grill and allow it to rest for 2–3 minutes.
Serve the grilled swordfish steaks topped with the kiwi and tomato salsa. Pair with your favorite side dish for a complete meal.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1183 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
