Main Meals

Grilled swordfish with pineapple salsa


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  • 4 portions firm swordfish
  • 2 T olive oil
  • 1 pineapple
  • Red onion
  • Red pepper
  • fresh mint
  • Lemon juice
  • Sour cream

Season portions firm swordfish, then rub with olive oil. Arrange on a baking tray and slide under a hot grill. Cook for 2–3 minutes a side, or until coloured and cooked through but still moist.
Meanwhile, remove the skin of pineapple and cut the flesh into cubes. Toss with sliced red onion and red pepper, fresh mint and lemon juice. Serve the pineapple salsa with the grilled swordfish and a good dollop of sour cream.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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