Grilled Blackened Swordfish with Pineapple Salsa over Coconut Rice 🍍🐟🥥

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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 fragrant coconut ginger rice, this easy seafood dinner tastes like a tropical vacation on a plate.

Ingredients (Serves 2)

For the Swordfish

  • 2 swordfish fillets, thawed
  • Traeger Blackened Saskatchewan Rub
  • Olive oil spray
  • 1 lime

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

For the Rice

  • 1 (8 oz) package Vigo Coconut Ginger Rice
  • 2 cups water

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. Lightly spray the swordfish fillets with olive oil and season generously on all sides with Traeger Blackened Saskatchewan Rub. Place in the refrigerator while the grill preheats.

  3. Preheat your charcoal grill to 400°F.

  4. Bring 2 cups of water to a boil. Stir in the Vigo Coconut Ginger Rice, reduce heat to low, cover, and cook for about 15 minutes, or until the rice is tender.

  5. 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 140–145°F.

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

  7. Divide the coconut rice between two plates, top with the grilled swordfish, and spoon the chilled pineapple salsa over each 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 140–145°F.
  • 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.
  • This dish pairs perfectly with a cold IPA, a crisp lager, or a tropical cocktail like a Jungle Bird or Frozen Strawberry Margarita.

The smoky blackened seasoning, sweet pineapple salsa, and creamy coconut rice make this one of our favorite summer seafood dinners. It's easy enough for a weeknight meal but impressive enough for guests. 🌴🍍🐟🥥



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