Hula Swordfish Express T J
Transport your taste buds to a tropical paradise with the Hula Swordfish Express T J! This quick and flavorful recipe combines tender, marinated swordfish steaks with the vibrant sweetness of grilled pineapple and a creamy coconut-lime sauce. Infused with pineapple juice, fresh ginger, garlic, and a hint of red chili flakes, the marinade ensures every bite is bursting with zesty island-inspired flavors. Served over fluffy jasmine rice and garnished with fresh green onions, this dish strikes a perfect balance of smoky, sweet, and tangy. Ready in just 30 minutes of cooking time, it's an ideal choice for a healthy, gourmet meal that’s easy to prepare but brimming with restaurant-quality flair. Perfect for seafood lovers and anyone craving a tropical getaway on a plate!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) swordfish steaks
- 1 cup pineapple juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon (grated) fresh ginger
- 2 cloves (minced) garlic
- 0.5 teaspoon red chili flakes
- 0.5 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces pineapple rings (fresh or canned)
- 2 stalks (thinly sliced) green onions
- 2 cups (for serving) cooked jasmine rice
Instructions
In a large bowl, whisk together the pineapple juice, soy sauce, honey, grated ginger, minced garlic, red chili flakes, and 1 tablespoon of lime juice to create a marinade.
Place the swordfish steaks in the marinade and ensure they are completely coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat your grill or grill pan over medium-high heat and lightly oil the grates.
Remove the swordfish steaks from the marinade, letting the excess drip off, and grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
While the swordfish is grilling, brush the pineapple rings with a small amount of vegetable oil and grill them for 2-3 minutes per side until caramelized and lightly charred.
In a small saucepan, combine the coconut milk, remaining lime juice, salt, and black pepper. Heat over medium-low until warmed through, about 2-3 minutes.
To serve, place a portion of jasmine rice on each plate and top with a grilled swordfish steak. Add a grilled pineapple ring on top, drizzle with the coconut-lime sauce, and garnish with sliced green onions.
Enjoy the tropical flavors of your Hula Swordfish Express T J!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 21.1 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1041 mg | 22% | |
*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.
