There’s an undeniable allure to grilling, a primal cooking method that transforms simple ingredients into culinary masterpieces. Among the pantheon of seafood, swordfish stands out as an exceptional choice for the grill. Its firm, meaty texture and robust flavor make it incredibly forgiving for even novice grillers, while its ability to absorb marinades ensures a truly memorable dining experience. Forget delicate flakes; swordfish offers a hearty, steak-like consistency that holds its own against intense heat and vibrant flavors. Surprisingly lean despite its dense texture, it’s packed with essential nutrients, making it a healthy and satisfying option.
This summer, elevate your outdoor cooking with our incredible Teriyaki Grilled Swordfish recipe, featuring the irresistible sweetness of pineapple and the savory char of grilled onions. It’s a symphony of flavors and textures designed to be the star of any backyard barbecue or weeknight meal.
Crafting the Perfect Grilled Swordfish
Creating an absolute delicacy out of grilled swordfish begins with thoughtful preparation and the right flavor profile. For this recipe, we turn to the rich, balanced notes of a high-quality teriyaki sauce, specifically Kikkoman® Teriyaki Takumi, Original. This sauce isn’t just an addition; it’s a game-changer. Used both as a marinade and a basting liquid, it infuses the swordfish steaks with layers of umami goodness.
When the swordfish, generously coated in teriyaki, meets the scorching heat of the grill, something magical happens. The sugars in the sauce caramelize, creating tantalizing charred edges and a glossy, flavorful crust that locks in moisture and amplifies the fish’s natural taste. Each bite delivers a profound umami sensation, a savory depth that is truly unforgettable. While the sauce is fantastic on its own as a dipping accompaniment, its transformation on the grill is a culinary revelation you simply must experience.
Choosing and Preparing Your Swordfish
The success of this dish starts with selecting fresh, high-quality swordfish. Look for steaks that are bright, firm, and have a mild, oceanic scent. Avoid any fish that appears dull, discolored, or has a strong, “fishy” odor. Swordfish steaks are typically sold in thick cuts, often around 1 inch, which is ideal for grilling as it prevents them from drying out too quickly. For this recipe, 2 lbs of 1-inch thick swordfish steaks will serve four people generously.
Before marinating, it’s crucial to pat the swordfish steaks completely dry with paper towels. This simple step helps the marinade adhere better and promotes a superior sear on the grill, leading to that coveted caramelized crust. Once patted dry, placing them on a wire rack over a sheet tray in the refrigerator for about 30 minutes allows for further surface drying, which is a chef’s secret to achieving that perfect grilled exterior. After this initial drying, they’re ready to embrace the flavorful teriyaki marinade.
The Magic of Teriyaki Marinade
Teriyaki sauce, with its harmonious blend of soy sauce, mirin, sugar, and sometimes ginger and garlic, is a perfect partner for swordfish. It provides both sweetness for caramelization and saltiness for tenderization and flavor penetration. For this recipe, we use Kikkoman® Teriyaki Takumi, Original, a robust sauce that effortlessly elevates the natural flavor of the fish. Its balanced profile ensures the swordfish is infused with a rich taste without being overpowered.
Beyond swordfish, this teriyaki marinade would be a hit with various other fish and shellfish on the grill. However, we specifically adore how swordfish, with its own distinctive flavor, beautifully accepts and integrates the teriyaki, creating a harmonious blend rather than a dominant one. If swordfish isn’t available, mahi-mahi steaks are an excellent substitute due to their similar firm texture and mild flavor, making them equally capable of standing up to the grill and embracing the teriyaki.
Beyond Swordfish: Great Fish for Grilling
While swordfish is a star, understanding what makes a fish “grill-friendly” opens up a world of possibilities. Fish with firm, dense flesh are generally best for grilling as they don’t flake apart easily when handled over high heat. Besides swordfish and mahi-mahi, consider tuna steaks, salmon fillets (skin-on works wonders for crispiness), and even halibut. These varieties all offer a robust texture that can withstand the rigors of direct flame, developing a beautiful char and smoky flavor that softer, more delicate fish might struggle to achieve.
Why Grill Pineapple and Onions? A Flavorful Duo
The addition of grilled pineapple and onions might seem unconventional to some, but it’s a stroke of culinary genius that perfectly complements the teriyaki swordfish. These two ingredients undergo a remarkable transformation on the grill, unlocking new dimensions of flavor and texture that enhance the entire dish.
The Sweet Sensation of Grilled Pineapple
Pineapple, in our humble opinion, isn’t grilled nearly often enough. When subjected to the grill’s intense heat, the natural sugars within the pineapple caramelize, intensifying its inherent sweetness and developing complex, slightly smoky notes. The vibrant, juicy fruit softens slightly, becoming incredibly tender with appealingly crisp, caramelized edges. This deepens the pineapple flavor, creating a special, almost dessert-like quality that contrasts beautifully with the savory swordfish and rich teriyaki. It’s a tropical burst that adds a refreshing, tangy counterpoint to the meal, making each bite an exciting journey for your taste buds.
The Charred Delight of Grilled Onions
Onions are another excellent vegetable for grilling, offering a robust flavor that mellows and sweetens with heat. The char that develops on the onion petals, combined with a basting of teriyaki sauce, creates an irresistible blend of smoky, sweet, and savory notes. The crisp edges and tender interior of grilled onions add a textural contrast and a depth of flavor that can’t be achieved through other cooking methods. They don’t just act as a side; they become an integral part of the dish’s flavor profile.
There are many ways to prepare onions for the grill, but we particularly favor cutting them into thick petals. This method ensures they cook evenly and perfectly synchronize with the grilling times of the swordfish and pineapple. The individual petals develop those prized crunchy, charred edges that are bursting with flavor, while the core remains tender and sweet. Sweet yellow onions are an ideal choice for this, as their mild flavor caramelizes beautifully without becoming overly pungent.
The Perfect Harmony of Flavors
The combination of teriyaki-glazed swordfish, sweet grilled pineapple, and savory charred onions is a masterclass in balance. The umami-rich fish provides a hearty foundation, the pineapple cuts through with its bright acidity and sweetness, and the onions add a grounding, earthy depth with their smoky char. Together, they create a cohesive and exciting flavor profile that screams summer grilling. This dish is not just a meal; it’s an experience, a celebration of vibrant ingredients brought to life by the magic of the grill.
Looking for more exciting recipes to inspire your culinary adventures? Check these out:
- Teriyaki Steak Tacos
- Grilled Swordfish with Summer Gremolata
- Marinated Steak and Potato Skewers
- Salmon with Mango Lime Cream Sauce
📖 Recipe: Teriyaki Grilled Swordfish with Pineapple and Onions
Teriyaki Grilled Swordfish with Pineapple and Onions
Pin Recipe
30 minutes
10 minutes
1 hour
10 minutes
Dinner
Asian-Inspired
4
servings
519
kcal
Ingredients
Ingredients
-
2
lbs.
Swordfish steaks, cut 1″ thick - ½ teaspoon black pepper
- ¾ cup Kikkoman® Teriyaki Takumi, Original, divided
-
1
large
sweet yellow onion, cut into petals -
1
Pineapple, cut into ¾” rings, then cored - ½ of a lemon
- Cilantro, for garnish
- Chives, for garnish
- Extra Kikkoman® Teriyaki Takumi Sauce, Original for adding at the table
Instructions
- Pat the swordfish steaks dry and place them on a wire rack over a sheet tray in the refrigerator for 30 minutes. Remove the swordfish and baste with ¼ cup of Kikkoman® Teriyaki Takumi, Original and set aside. Skewer your onion petals (they should be roughly 1″ by 1″) and put on a platter or sheet tray. Baste the onions with ¼ cup of the teriyaki sauce. The swordfish and onions should marinate at room temperature for another 30 minutes while you prep the pineapple and grill.
- Prepare a very hot grill. Once hot, place the swordfish, onions, and pineapple on the grill and cook. The swordfish should be flipped only once, at the 4 to 5-minute mark* (see note). Using the final ¼ cup of teriyaki sauce, baste the fish on top just before turning and again on the other side after the flip. Turn the onions as needed to get a char on the edges. The pineapple rounds should cook for 4 minutes per side as well.
- Just before removing the swordfish from the grill, squeeze just a little lemon juice over the top. Serve with the pineapple cut into smaller pieces, onions, and anything else you desire. Garnish the fish with cilantro and chives, if desired.
Notes
Nutrition
Calories:
519
kcal
Carbohydrates:
46
g
Protein:
50
g
Fat:
15
g
Saturated Fat:
4
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
7
g
Trans Fat:
0.1
g
Cholesterol:
150
mg
Sodium:
2261
mg
Potassium:
1437
mg
Fiber:
4
g
Sugar:
34
g
Vitamin A:
409
IU
Vitamin C:
119
mg
Calcium:
75
mg
Iron:
3
mg
grill, seafood, swordfish, teriyaki
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Serving Suggestions and Creative Variations
This Teriyaki Grilled Swordfish with Pineapple and Onions is a complete meal in itself, but it can also be beautifully complemented by a variety of side dishes. For a light and fresh approach, consider serving it alongside a simple green salad with a citrus vinaigrette, or perhaps a vibrant coleslaw. If you prefer something heartier, coconut rice or a quinoa salad would provide an excellent textural and flavorful balance. For an extra touch of indulgence, a drizzle of toasted sesame oil over the finished dish or a sprinkle of sesame seeds adds a delightful aroma and crunch.
Elevate Your Meal
- For a truly tropical feast: Serve with a side of mango salsa or grilled corn on the cob.
- Asian-inspired perfection: Pair with stir-fried snap peas or steamed asparagus for a healthy and cohesive meal.
- Beverage pairings: A crisp Sauvignon Blanc, a light lager, or even a refreshing iced green tea would all complement the flavors wonderfully.
Creative Recipe Variations
While this recipe is perfect as written, feel free to experiment and make it your own. The beauty of grilling lies in its versatility!
- Spice it up: Add a pinch of red pepper flakes to your teriyaki marinade for a subtle kick, or a dash of sriracha for a more pronounced heat.
- Herbaceous twists: While cilantro and chives are classic, consider fresh mint or basil for a different aromatic profile.
- Different fruits: Grilled peaches, mango, or even plums could offer interesting sweet and tangy notes as an alternative to pineapple.
- Vegetable additions: Bell peppers, zucchini, or cherry tomatoes can also be skewered and grilled alongside the onions for added color and nutrients.
- Marinade alternatives: If you’re looking to change the flavor profile entirely, a lemon-herb marinade or a spicy Cajun rub could be excellent choices, though they would drastically change the Asian-inspired theme.
Mastering the Grill: Tips for Flawless Results
Achieving perfectly grilled swordfish, pineapple, and onions isn’t just about the ingredients; it’s also about technique. Follow these simple tips to ensure your grilling experience is smooth and delicious:
- Preheat is key: Always ensure your grill is fully preheated to a high temperature before placing any food on it. A hot grill creates those desirable sear marks and prevents sticking.
- Clean grates: Start with clean grill grates. Use a stiff wire brush to remove any residue from previous grilling sessions. This prevents sticking and unwanted flavors.
- Oil the grates (not the food): Lightly oil your grill grates using a paper towel dipped in high-smoke-point oil (like canola or grapeseed oil). This provides a non-stick surface without burning the oil directly on your food.
- Don’t overcrowd: Grill in batches if necessary. Overcrowding the grill lowers the temperature and can lead to steaming rather than searing, resulting in less flavorful food.
- Resist the urge to flip: For swordfish, especially, a single flip is best. Let it cook undisturbed for the recommended time to develop a beautiful crust before turning.
- Know your doneness: For fish, a good indicator of doneness is when the flesh just begins to flake with a fork. For swordfish, a slight translucency in the very center is desirable for a moist, tender result. Use a meat thermometer for accuracy; aim for 130-135°F (54-57°C) for medium-rare.
- Rest your fish: Just like meat, swordfish benefits from a few minutes of resting after coming off the grill. This allows the juices to redistribute, ensuring a more tender and flavorful outcome.
Savor the Flavors of Summer Grilling
This Teriyaki Grilled Swordfish with Pineapple and Onions recipe embodies everything wonderful about summer cooking: vibrant flavors, simple preparation, and the irresistible char that only a grill can provide. It’s a dish that’s impressive enough for entertaining yet straightforward enough for a casual weeknight meal. The robust swordfish, infused with savory teriyaki, finds its perfect match in the sweet, caramelized pineapple and the subtly smoky, tender onions.
We genuinely hope you enjoy creating and savoring this incredible recipe as much as we do. It’s a true testament to how a few quality ingredients and the magic of the grill can transform your dining experience. If you give this recipe a try, we’d love to hear from you! Please leave us a comment below to share your experience, or tag us on Instagram @cooking_with_wine. Your feedback and culinary adventures inspire us!