Grilled Blackened Swordfish with Pineapple Salsa 🍍🐟

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This Grilled Blackened Swordfish is packed with bold, smoky flavor and topped with a fresh pineapple salsa that perfectly balances the heat of the blackened seasoning. Served over Cilantro Lime Rice, this easy seafood dinner tastes like a tropical vacation on a plate.

Ingredients (Serves 2)

For the Swordfish

For the Pineapple Salsa

  • 1 cup pineapple, diced
  • 1/4 cup red onion, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 2 tbsp fresh lime juice

(Optional)Cilantro Lime Rice 

Equipment

Directions

  1. In a medium bowl, combine the pineapple, red onion, red pepper, cilantro, garlic, and 1 tablespoon of lime juice. Mix well and refrigerate while you prepare the rest of the meal.

  2. Pat swordfish filets dry with a paper towel then season generously on all sides with Blackening Rub. Place in the refrigerator while the grill preheats.

  3. Preheat your charcoal grill to 400°F.

  4. Place the swordfish on the grill and cook for approximately 5 minutes per side, or until the fish is opaque and reaches an internal temperature of 135°F.

  5. Remove the swordfish from the grill and squeeze the remaining 1 tablespoon of lime juice over the fillets.

  6. Spoon the chilled pineapple salsa over each Swordfish fillet. Serve immediately and enjoy!

Tips & Info

  • Don't overcook the swordfish. Swordfish is best when it's still moist and tender. Pull it from the grill at about 135°F.
  • Wet a paper towel with avocado oil and use tongs to wipe grill grates with it right before adding swordfish to grill to help prevent sticking.
  • Make the salsa first. Giving it time to chill allows the flavors to blend together.
  • Use fresh pineapple for the sweetest flavor and best texture.

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