This recipe for Grilled Swordfish with Pico de Gallo is something my husband and I started making years ago. It was also one of the first recipes I added to my food blog.
This post has been updated since it’s original posting in March of 2014.
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My kids, however, didn’t really show an interest in this recipe.
I went ahead and blogged it knowing that their tastes would change. After making this meal again recently, my son – who is now in college – couldn’t wait to try it. He loved it! And the fact that he has been on a high protein diet, he appreciated the nutritional aspect of Swordfish.
Other than tuna sandwiches, my daughter still isn’t fond of seafood.
Other recipes you might like…
How to make the Pico de gallo
6 – 7 Roma Tomatoes
½ White Onion, finely chopped
⅓ large Jalapeno, finely chopped
¾ bunch Cilantro, chopped
Salt, to taste
½ – 1 Lime
First of all, remove the seeds and dice the tomatoes. I cut the tomatoes in quarters lengthwise, remove seeds and insides by scraping with a knife. Cut the tomato sections into strips, and dice.
Chop up the onion, jalapeno (remove seeds and veins for less heat) and the cilantro.
Put all the chopped ingredients in a bowl, add salt and juice from the lime. Mix together. Adjust salt and lime juice to your taste. Cover and let the Pico de Gallo set until ready to use.
If you like, you can make the Pico de gallo ahead of time and dinner will be done in no time at all. How is that for a simple meal?
Of course, you can make it super simple and use store-bought, but there is nothing like the freshness of homemade.
How about grilling some asparagus?
Since the fish is cooked on the grill, I decided to throw some asparagus on along with it. Just drizzle a bit of olive oil and sprinkle a little salt on the swordfish and the asparagus and they are ready to cook up.
Together they made for a very delicious meal.
Preheat the grill to between 375 and 400 degrees. Put on the swordfish and asparagus, careful to not lose any veggies between the slats. This may or may not have happened to me.
After about 3 – 6 minutes, depending on the size of the fish, you will need to flip them over. Continue cooking on the other side, about the same amount of time, until done. The swordfish should be cooked until the internal temperature reaches 145 degrees.
How to grill the fish
Coat each side of the fish with olive oil and salt.
Pre-heat the grill to medium to medium-high heat. About 375 – 400 degrees.
Place the Swordfish steaks on the grill. Cook 3 – 6 minutes per side depending on the thickness of the steak. My steaks were about 6 ounces each and they took 5 – 6 minutes per side. They should reach a temperature of 145 degrees.
Top the Swordfish with the Pico de Gallo and dinner is ready!
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Recipe
GRILLED SWORDFISH WITH PICO DE GALLO
Ingredients
- 3 – 4 Swordfish Steaks about 6 ounces each.
- Olive Oil
- Salt to taste
NEEDED TO MAKE THE PICO DE GALLO
- 6 – 7 Roma Tomaotes
- ½ White Onion finely chopped
- ⅓ large Jalapeno finely chopped
- ¾ bunch Cilantro chopped
- Salt to taste
- ½ – 1 Lime
Instructions
HOW TO MAKE THE PICO DE GALLO
- First of all, remove the seeds and dice the tomatoes. I cut the tomatoes in quarters lengthwise, remove seeds and insides by scraping with a knife. Cut the tomato sections into strips, and dice.
- Chop up the onion, jalapeno (remove seeds and veins for less heaand the cilantro.
- Put all the chopped ingredients in a bowl, add salt and juice from the lime. Mix together. Adjust salt and lime juice to your taste. Cover and let the Pico de Gallo set until ready to use. I like it best when it is used that day.
HOW TO MAKE THE GRILLED SWORDFISH
- Coat each side of fish with olive oil and salt.
- Pre-heat grill to medium to medium-high heat. About 375 – 400 degrees.
- Place the Swordfish steaks on the grill. Cook 3 – 6 minutes per side depending on the thickness of the steak. My steaks were about 6 ounces each and they took 5 – 6 minutes per side. They should reach a temperature of 145 degrees.
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