30-Minute Garlic-Lime Swordfish
Tender swordfish steaks rubbed with aromatic garlic and lime, then baked in foil packets to lock in moisture and flavor. The bright pineapple salsa with red bell pepper, cilantro, and jalapeño adds a tropical twist that perfectly complements the meaty fish. This elegant yet simple preparation makes weeknight dinners special while being foolproof enough for entertaining guests who appreciate fresh, vibrant flavors.
Ingredients
- 3 garlic cloves, minced
- 2 teaspoons lime peel, grated
- ½ teaspoon salt
- 4 swordfish steaks, 6-oz.mahi-mahi1:1pescatariangluten-free
similar meaty texture
- 1 8-oz. can pineapple tidbits in unsweetened juice, drained, reserving liquidfresh pineapple1:1pescatariangluten-free
chop into small pieces
- ¼ cup red bell pepper, chopped
- 2 tablespoons red onion, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 jalapeño chile, finely choppedserrano pepper1:1pescatariangluten-free
use less for milder heat
Instructions
- 1
Finely chop garlic, lime peel and salt together
- 2
Rub garlic mixture onto surface of swordfish steaks
- 3
Heat oven to 450°F
- 4
Cut four 15x12-inch pieces of foil
- 5
Place 1 swordfish steak in center of each piece of foil
- 6
Wrap packet securely using double-fold seals
- 7
Place packets on cookie sheet
- 8
Refrigerate 30 minutes
- 9
Bake for 10 to 12 minutes or until fish flakes easily with fork
- 10
Meanwhile, combine all salsa ingredients and 2 tablespoons of the reserved pineapple juice in medium bowl
- 11
Mix salsa well
- 12
Serve salsa with fish
Tips
Reserve pineapple juice when draining - you'll need 2 tablespoons for the salsa to bind the ingredients and add extra tropical flavor.
Don't skip the 30-minute refrigeration step as it allows the garlic-lime rub to penetrate the fish for maximum flavor.
Test doneness by gently opening one foil packet and checking if the fish flakes easily with a fork - overcooking will make it dry.
Good to Know
Store leftover cooked fish in refrigerator up to 2 days. Salsa keeps 1 day refrigerated.
Fish can be rubbed and wrapped in foil up to 4 hours ahead. Salsa can be made 2 hours ahead.
Serve immediately while fish is hot. Provide extra lime wedges on the side.
Common Mistakes
Don't overwrap foil packets too tightly to avoid tearing during cooking
Avoid opening packets too early to prevent steam from escaping and drying out fish
Substitutions
similar meaty texture
chop into small pieces
use less for milder heat
FAQ
Can I grill instead of bake?
Yes, grill foil packets over medium heat for 8-10 minutes, turning once halfway through cooking.
What if I don't have fresh cilantro?
Substitute with fresh parsley or mint, or use 1 teaspoon dried cilantro though fresh is preferred.
How long will the salsa keep?
Fresh pineapple salsa is best eaten same day but will keep refrigerated up to 24 hours before losing crispness.