Grilled Swordfish with Hatch Chile & Pineapple Salsa
If you're looking to fire up the grill and try something new, this Grilled Swordfish with Hatch Chile & Pineapple Salsa is a must-make dish! Swordfish is a meaty, flavorful fish that holds up beautifully on the grill, making it the perfect protein for summer cookouts or a special weeknight meal.
What makes this dish shine is the bold combination of Big Poppa’s Jallelujah Lime Seasoning and Big Poppa’s Desert Gold Seasoning, which infuse the fish with a citrusy, herby punch. Paired with a smoky hatch chile and sweet pineapple salsa, this recipe delivers the perfect balance of heat, acidity, and natural sweetness.
Whether you're grilling for a crowd or just want to treat yourself to a fresh, flavorful seafood dish, this grilled swordfish recipe will not disappoint. Serve it over a bed of slaw with creamy avocado, and you’ve got a meal that’s as beautiful as it is delicious.
Let’s get grilling!
Grilled Swordfish with Hatch Chile Salsa
Big Poppa
2
15 minutes
10 minutes
American, Southwestern
Grilled, Seafood
This Grilled Swordfish with Hatch Chile Salsa is a fresh and vibrant dish featuring smoky grilled swordfish seasoned with Big Poppa’s Jallelujah Lime and Desert Gold Seasoning. Served over a bed of slaw with a sweet and spicy hatch chile and pineapple salsa, this dish is bursting with bold flavors and perfect for your next cookout.
Ingredients
1 swordfish fillet
1 hatch chile
½ red onion, chopped
1 cup pineapple, chopped into chunks
2 ears of corn, kernels removed
1 avocado, chopped
2 limes, juiced
2 tbsp butter
1 tbsp honey
1 tbsp Big Poppa’s Jallelujah Lime Seasoning
1 tbsp Big Poppa’s Desert Gold Seasoning
Cooking oil spray
Directions
Prepare the Hatch Chiles: Poke holes in the hatch chile and steam it over medium heat until softened. Once cool, deseed and chop.
Preheat the Grill: Heat your grill to medium-high heat.
Make the Salsa:
Place a cast-iron pan over the hot grill and spray with oil. Add chopped pineapple, hatch chiles, corn, and red onion. Season with Big Poppa’s Jallelujah Lime and Desert Gold Seasoning.Stir, cover, and let cook for about 5 minutes.
Adjust Heat: Move the cast-iron pan to a cooler side of the grill to keep warm.
Grill the Swordfish:
Season both sides of the swordfish fillet with Big Poppa’s Jallelujah Lime and Desert Gold Seasoning. Place the fillet over the hottest part of the grill and sear for about 3 minutes per side. Flip when the fish easily releases from the grates.
Finish the Salsa:
Squeeze the juice of 1 lime over the salsa. Add a few dabs of butter and a drizzle of honey. Stir, then remove from the grill.
Finish Cooking the Swordfish:
Flip and cook until fully cooked, about another 2-3 minutes. Squeeze the remaining lime juice over the fish before removing it from the grill.
Assemble the Dish:
Place the grilled swordfish over a bed of slaw (or preferred greens). Top with the hatch chile and pineapple salsa. Optional: Season avocado slices with Big Poppa’s Jallelujah Lime Seasoning and add them to the plate.
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