Grilled Swordfish with Pineapple Plantain Chutney
Elevate your dinner routine with Grilled Swordfish with Pineapple Plantain Chutney, a bold and tropical dish bursting with vibrant flavors. Tender, flaky swordfish steaks are marinated with olive oil, garlic, and zesty lemon juice before being grilled to perfection, delivering a smoky char that pairs beautifully with the vibrant chutney. The chutney combines sweet, caramelized pineapple and plantain with a hint of heat from jalapeño, brightened with cilantro and lime juice for a refreshing, sweet-and-spicy topping. This quick and nutritious recipe, ready in under 40 minutes, is perfect for weeknight dinners or special occasions. Serve it alongside steamed rice or a crisp green salad for a stunning seafood meal that’s as healthy as it is delicious. Keywords: grilled swordfish recipe, pineapple chutney, seafood dinner ideas, tropical recipes, healthy grilling recipes.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) swordfish steaks
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup, diced pineapple
- 1 medium, peeled and diced ripe plantain
- 0.5 cup, finely chopped red bell pepper
- 0.25 cup, finely chopped red onion
- 2 tablespoons, chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 small, seeded and minced jalapeño
- 1 tablespoon (for the chutney) canola oil
Instructions
In a small bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper to create a marinade.
Brush the marinade evenly over both sides of the swordfish steaks. Cover and refrigerate for 15 minutes.
While the swordfish is marinating, prepare the chutney. Heat the canola oil in a medium skillet over medium heat.
Add the diced plantain to the skillet and cook for 4-5 minutes, stirring occasionally, until it begins to brown and soften.
Add the diced pineapple, red bell pepper, and red onion to the skillet. Cook for another 5 minutes, stirring frequently, until the mixture is fragrant and the pineapple caramelizes lightly.
Stir in the chopped cilantro, lime juice, honey, and minced jalapeño. Remove from heat and set aside.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Place the marinated swordfish steaks on the grill and cook for 3-4 minutes per side, or until the fish is opaque and has grill marks.
Transfer the grilled swordfish to a serving plate and spoon the warm pineapple plantain chutney over the top of each steak.
Serve immediately with your choice of side dish, such as rice or a simple green salad, and enjoy!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 25.3 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1471 mg | 31% | |
*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.
