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    Home » Main Meals

    Grilled Swordfish with Pico de Gallo

    Published: Sep 17, 2019 · Modified: Jan 23, 2021 by Keri Hix

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    grilled swordfish pinterest image

    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.

    Serve this delicious swordfish with a dinner salad topped with Easy Ranch Dressing!

    pico de gallo over grilled swordfish steaks next to asparagus

    This post has been updated since its original posting in March of 2014.

    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...

    • Ground Turkey Swedish Meatballs
    • Salmon Cooked on the Grill
    a glass bowl filled with pico de gallo

    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, and remove the 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 cilantro.

    Put all the chopped ingredients in a bowl, and 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.

    swordfish steaks and asparagus on a dark baking sheet

    How about grilling some asparagus?

    Since the fish is cooked on the grill, I decided to throw some asparagus 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.

    swordfish steaks and asparagus on the grill

    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, for 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.

    grilled swordfish covered in pico de gallo on a white platter

    Top the Swordfish with the Pico de Gallo and dinner is ready!

    Find all my recipes on Pinterest at Cook This Again. Or, on Facebook at Cook This Again.

    Thank you for stopping by and checking out my family's favorite recipes.

    If you tried this recipe for Grilled Swordfish with Pico de Gallo and liked it, please use the stars on the recipe card to rate it.

    If you have a question or suggestion about this recipe, please leave a comment, and I will respond as soon as possible.

    pico de gallo over grilled swordfish steaks next to asparagus

    Grilled Swordfish with Pico de Gallo

    Fresh ingredients and a small amount of prep work, then a few minutes on the grill and this Grilled Swordfish with Pico de gallo is ready!
    5 from 1 vote
    Print Rate
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Servings: 4 Servings
    Calories: 304kcal
    Author: Keri Hix

    Ingredients

    • 24 ounces Swordfish Steaks about 4 steaks
    • 1 tablespoon Olive Oil
    • ½ teaspoon Salt to taste

    NEEDED TO MAKE THE PICO DE GALLO

    • 6 Roma Tomatoes
    • ½ White Onion finely chopped
    • ⅓ Jalapeno finely chopped
    • ½ cup Cilantro chopped
    • ½ teaspoon Salt to taste
    • 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.

    Notes

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    Click here to add your own private notes.

    Nutrition

    Calories: 304kcal | Carbohydrates: 7g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 726mg | Potassium: 982mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1135IU | Vitamin C: 21mg | Calcium: 28mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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