Swordfish with Papaya Salsa
Elevate your seafood experience with this vibrant and flavorful Swordfish with Papaya Salsa recipe! Perfectly grilled swordfish steaks are marinated in a tangy blend of olive oil, lime juice, and garlic, creating a succulent centerpiece for your meal. The dish truly shines with the addition of a sweet and zesty papaya salsa, bursting with tropical flavors from ripe papaya, crisp red bell pepper, and a hint of jalapeño heat. Fresh cilantro and lime zest tie everything together, making this recipe as refreshing as it is satisfying. Quick and easy to prepare in under 35 minutes, this wholesome dish is ideal for summer barbecues or elegant weeknight dinners. Serve it with a side of rice or a crisp green salad for a complete, nutrient-packed meal! Keywords: grilled swordfish, papaya salsa, healthy seafood recipes, tropical fish dishes, easy grilling recipes.
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Recipe Information
Ingredients
- 4 pieces (6-8 ounces each) Swordfish steaks
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 2 cloves, minced Garlic
- 1 medium, peeled, seeded, and diced Papaya
- 0.5 cup, finely chopped Red onion
- 0.5 cup, diced Red bell pepper
- 0.25 cup, chopped Cilantro
- 1 small, finely chopped (optional) Jalapeño
- 1 teaspoon Lime zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a small bowl, combine olive oil, lime juice, garlic, salt, and black pepper. Whisk well to form a marinade.
Place the swordfish steaks in a shallow dish and pour the marinade over the top, ensuring each steak is well coated. Cover and refrigerate for 15-20 minutes while you prepare the salsa.
To make the papaya salsa, combine the diced papaya, red onion, red bell pepper, cilantro, jalapeño (if using), lime zest, and a pinch of salt in a medium bowl. Gently toss to mix the ingredients evenly. Set aside.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the swordfish steaks from the marinade and let any excess drip off. Place the steaks on the hot grill and cook for 5-6 minutes per side, or until the fish is opaque and flakes easily with a fork. Cooking time may vary based on the thickness of the steaks.
Transfer the grilled swordfish to serving plates and let rest for 2-3 minutes.
Spoon the fresh papaya salsa generously over each swordfish steak. Serve immediately.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3043 mg | 132% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 65.6 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 136.1 mcg | 680% | |
| Calcium | 241 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 4814 mg | 102% | |
*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.
