Grilled Swordfish with Pineapple Plantain Chutney

Elevate your dinner routine with Grilled Swordfish with Pineapple Plantain Chutney, a bold and tropical dish bursting with vibrant flavors. Tender, flaky swordfish steaks are marinated with olive oil, garlic, and zesty lemon juice before being grilled to perfection, delivering a smoky char that pairs beautifully with the vibrant chutney. The chutney combines sweet, caramelized pineapple and plantain with a hint of heat from jalapeño, brightened with cilantro and lime juice for a refreshing, sweet-and-spicy topping. This quick and nutritious recipe, ready in under 40 minutes, is perfect for weeknight dinners or special occasions. Serve it alongside steamed rice or a crisp green salad for a stunning seafood meal that’s as healthy as it is delicious. Keywords: grilled swordfish recipe, pineapple chutney, seafood dinner ideas, tropical recipes, healthy grilling recipes.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces (6-8 oz each) swordfish steaks
• 2 tablespoons olive oil
• 2 cloves, minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup, diced pineapple
• 1 medium, peeled and diced ripe plantain
• 0.5 cup, finely chopped red bell pepper
• 0.25 cup, finely chopped red onion
• 2 tablespoons, chopped cilantro
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 small, seeded and minced jalapeño
• 1 tablespoon (for the chutney) canola oil

Directions

Step 1

In a small bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper to create a marinade.

Step 2

Brush the marinade evenly over both sides of the swordfish steaks. Cover and refrigerate for 15 minutes.

Step 3

While the swordfish is marinating, prepare the chutney. Heat the canola oil in a medium skillet over medium heat.

Step 4

Add the diced plantain to the skillet and cook for 4-5 minutes, stirring occasionally, until it begins to brown and soften.

Step 5

Add the diced pineapple, red bell pepper, and red onion to the skillet. Cook for another 5 minutes, stirring frequently, until the mixture is fragrant and the pineapple caramelizes lightly.

Step 6

Stir in the chopped cilantro, lime juice, honey, and minced jalapeño. Remove from heat and set aside.

Step 7

Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Step 8

Place the marinated swordfish steaks on the grill and cook for 3-4 minutes per side, or until the fish is opaque and has grill marks.

Step 9

Transfer the grilled swordfish to a serving plate and spoon the warm pineapple plantain chutney over the top of each steak.

Step 10

Serve immediately with your choice of side dish, such as rice or a simple green salad, and enjoy!

Nutrition Facts

Serving size	(1293.1g)

Amount per serving	% Daily Value*
Calories	2001.8

Total Fat 92.4g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 6.3g
Cholesterol 476.3mg	0%
Sodium 2993.0mg	0%
Total Carbohydrate 117.6g	0%
Dietary Fiber 8.6g	0%
Total Sugars 73.8g
Protein 168.9g	0%

Vitamin D 5443.1IU	0%
Calcium 102.8mg	0%
Iron 6.2mg	0%
Potassium 4562.5mg	0%

*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.

Source of Calories

Fat: 42.1%

Protein: 34.2%

Carbs: 23.8%