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Grilled Swordfish Steaks with Pineapple Mustard Glaze

Adapted from a Food Network recipe
Author: The Kitchen Prep


  • 2-4 swordfish fillets
  • 1 ½ cups pineapple juice
  • ½ cup white wine vinegar {or rice vinegar}
  • 2 tablespoons soy sauce or tamari
  • ½ teaspoon ground ginger
  • ½ cup light brown sugar firmly packed
  • 3 tablespoons Dijon mustard
  • 3 tablespoons fresh lime juice


For Glaze:

  • Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice. Let cool.

For Fish:

  • Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill. Serve warm.