Swordfish is the steakiest fish in the sea, allowing you to cook it at fairly high temperatures, without destroying the integrity of the flesh. It’s easy to cook, has a firm texture, and a lovely mild flavour. When paired with sweet, juicy pineapple and red onion which caramelize on the grill, it adds a perfect amount of acidity and sweetness to an otherwise simple fish. This is a great crowd pleaser and make-ahead bbq addition.
PHOTOGRAPHY: SUECH AND BECK
1 Tbsp vegetable oil
8-10 Metal BBQ skewers
4 Tbsp olive oil
1 lime, zested
1 garlic clove, finely chopped
1 1 ½ ” piece of fresh ginger, peeled and grated
1 Tsp honey
4 6oz. Swordfish steaks, cut into 1.5” cubes
½ small pineapple, cored and cut into 1.5” pieces
1 small red onion, peeled and cut into 1” wedges
1 red Thai chili, finely sliced
Small handful of cilantro leaves
Kosher salt and ground black pepper
1. Preheat the grill to medium high (about 425F). Lightly grease the grates with the vegetable oil by pouring it onto a couple pieces of paper towel.
2. In a large bowl, combine 2 tablespoons of olive oil, lime zest, garlic, ginger and honey whisking to combine. Add swordfish, season with salt and pepper and gently toss to coat.
3. Place the pineapple and red onion pieces in a bowl and coat with remaining 2 tablespoons of olive oil. Season with salt and pepper.
4. Alternate the fish with the pineapple and red onion pieces, about 3-4 pieces of fish per skewer.
5. Grill the skewers, covered, for about 5 minutes per side until the flesh is opaque and the onions are charred and tender. Remove to a platter and season with a squeeze of lime juice. Garnish with Thai chili and cilantro leaves.