This Garlic Chili Swordfish with Grilled Pineapple and Papaya is a quick and easy meal for two. Packed with nutrients, the light, citrusy flavor is a delight for the tastebuds that is ready in under 30 minutes.
For best results, prepare the sauce in advance to allow the flavors to fully develop and use a firm papaya that is not overly ripe for this application.
Garlic Chili Swordfish with Grilled Pineapple and Papaya
Prep time: 15 minutes
Cook time: 10 minutes
Serves 2
Ingredients:
½ c. orange juice
3 T. extra virgin olive oil
3 T. honey
1-2 T. garlic chili sauce
1 t. garlic powder
2 T. fresh lime juice
Sea salt and black pepper, to taste
½ medium pineapple, trimmed and cut into spears
½ medium papaya, trimmed, seeded, and cut into spears
2 6-oz. swordfish fillets
1 T. fresh cilantro leaves, chopped
Directions:
- Prepare the sauce by whisking the orange juice, olive oil, honey, garlic-chili sauce, garlic powder, and lime juice together in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Divide the sauce into two small bowls and set aside.
- Spray a large grill pan with non-stick cooking spray or lightly brush with olive oil. Set over medium-high heat and add the pineapple and papaya spears. Generously season the swordfish fillets with salt and black pepper and add to the hot grill pan.
- Brush the garlic-chili sauce from one of the bowls over the fillets and fruit and cook for 4-5 minutes, or until the fillets release easily from the bottom of the pan.
- Turn the fish and fruit and cook for another 4-5 minutes, or just until the swordfish is cooked through. Do not overcook. Continue brushing the fillets and fruit with the marinade throughout the cook time.
- Remove from heat and divide the swordfish and grilled fruit between individual serving plates. Garnish with the fresh cilantro right before serving and offer the remaining chili-garlic sauce on the side. Enjoy!
Some delicious side dish options include: Brussels Sprouts Slaw, Mexican Elotes (corn), or one of these Pasta Salad Recipes.
Garlic-Chili Swordfish with Grilled Pineapple & Papaya
Ingredients
- ½ c. orange juice
- 3 tbsp extra virgin olive oil
- 3 tbsp honey
- 1-2 tbsp garlic-chili sauce
- 1 tsp garlic powder
- 2 tbsp fresh lime juice
- Sea salt and black pepper to taste
- ½ medium pineapple trimmed and cut into spears
- ½ medium papaya trimmed, seeded, and cut into spears
- 12 oz. swordfish fillets
- 1 tbsp fresh cilantro leaves chopped
Instructions
- Prepare the sauce by whisking the orange juice, olive oil, honey, garlic-chili sauce, garlic powder, and lime juice together in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Divide the sauce into two small bowls and set aside.
- Spray a large grill pan with non-stick cooking spray or lightly brush with olive oil. Set over medium-high heat and add the pineapple and papaya spears. Generously season the swordfish fillets with salt and black pepper and add to the hot grill pan.
- Brush the garlic-chili sauce from one of the bowls over the fillets and fruit and cook for 4-5 minutes, or until the fillets release easily from the bottom of the pan.
- Turn the fish and fruit and cook for another 4-5 minutes, or just until the swordfish is cooked through. Do not overcook. Continue brushing the fillets and fruit with the marinade throughout the cook time.
- Remove from heat and divide the swordfish and grilled fruit between individual serving plates. Garnish with the fresh cilantro right before serving and offer the remaining chili-garlic sauce on the side. Enjoy!
Notes
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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