Grilled Swordfish with Grilled Pineapple Pico De Gallo

Nothing reminds me more of summer than the sizzle of the grill. For a lot of grill enthusiasts it’s all about thick cuts of meat but for me, I am a big seafood lover, so in the warmer months it is a must for my grill. When it comes to grilling fish, I prefer thicker cut steaks from larger fish, as they tend to stand up to the grill easier; swordfish, salmon, and halibut are a few of my favorites. This recipe is an awakening of your taste buds, the savoriness of the fish combined with flavors of charred pineapple, chili peppers, tomato and lime; this is a must-try for fish lovers and those with a curious palate. – Rob Thomas,


  • ½ pineapple, peeled and cut into slices
  • 2-3 plum tomatoes
  • 2 serrano peppers
  • ½ cup red onion, diced or chopped
  • ½ cilantro bunch, chopped (use as much or as little as you like)
  • ½ lime, ready to squeeze
  • salt to taste


Preheat grill or grill pan over medium-high heat.

Grill until charred on both sides. Set aside to cool, then chop or dice into small pieces.

Slice tomatoes in half and remove the seeds with a spoon, chop or dice small.

Cut the serrano peppers lengthwise, remove veins and seeds, chop or dice small.

Mix tomato, peppers, onion, cilantro, and pineapple in a bowl, add the lime juice, and season with salt. This can be made ahead of time.


  • 4 Swordfish steaks (4-6 ounces each, about 1” thick)


  • 3 Tbsp. olive oil
  • 1tsp minced garlic
  • 4 sprigs fresh thyme, leaves stripped
  • salt and pepper


Combine marinade ingredients, toss to coat fish, let sit for 20-30 minutes.

Preheat grill or grill pan over medium-high heat. Grill until swordfish is lightly charred and just cooked through. Fish will feel firm, approximately 5 -6 minutes per side.

Transfer swordfish to a plate and top with grilled pineapple pico de gallo. Serve with lime wedges for squeezing over.

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