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Garlic-Lime Swordfish with Pineapple Salsa

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  • 35 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 4 servings
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Looking for seafood based dinner recipe? Then check out these baked swordfish steaks that are served with a colorful, sweet and spicy pineapple salsa topper.

Swordfish

3
garlic cloves, minced
2
teaspoons grated lime peel
1/2
teaspoon salt
4
(6-oz.) swordfish steaks

Pineapple Salsa

1
(8-oz.) can pineapple tidbits in unsweetened juice, drained, reserving liquid
1/4
cup chopped red bell pepper
2
tablespoons chopped red onion
1
tablespoon chopped fresh cilantro
1
jalapeño chile, finely chopped

Steps

  • 1 Finely chop garlic, lime peel and salt together. Rub onto surface of swordfish steaks.
  • 2 Heat oven to 450°F. Cut four 15x12-inch pieces of foil. Place 1 swordfish steak in center of each piece of foil. Wrap packet securely using double-fold seals. Place packets on cookie sheet. Refrigerate 30 minutes.
  • 3 Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork.
  • 4 Meanwhile, in medium bowl, combine all salsa ingredients and 2 tablespoons of the reserved pineapple juice; mix well. Serve salsa with fish.

Expert Tips

Another meaty, firm-fleshed fish, such as halibut, can be used in place of the swordfish.

The swordfish can be baked in parchment paper instead of foil. For each piece of fish, fold a piece of parchment paper in half and trim into a half-heart shape large enough to hold a piece of fish. Open heart, place fish on one side of heart. To seal food inside, fold edges in overlapping pleats and twist end shut. En papillote is the French expression for this cooking method.

The pineapple salsa also goes nicely with grilled chicken or pork.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
60mg
20%
Sodium
410mg
17%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Protein
31g
31%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
35%
35%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 4 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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