Hula Swordfish Express T J

Transport your taste buds to a tropical paradise with the Hula Swordfish Express T J! This quick and flavorful recipe combines tender, marinated swordfish steaks with the vibrant sweetness of grilled pineapple and a creamy coconut-lime sauce. Infused with pineapple juice, fresh ginger, garlic, and a hint of red chili flakes, the marinade ensures every bite is bursting with zesty island-inspired flavors. Served over fluffy jasmine rice and garnished with fresh green onions, this dish strikes a perfect balance of smoky, sweet, and tangy. Ready in just 30 minutes of cooking time, it's an ideal choice for a healthy, gourmet meal that’s easy to prepare but brimming with restaurant-quality flair. Perfect for seafood lovers and anyone craving a tropical getaway on a plate!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) swordfish steaks
• 1 cup pineapple juice
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon (grated) fresh ginger
• 2 cloves (minced) garlic
• 0.5 teaspoon red chili flakes
• 0.5 cup coconut milk
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 pieces pineapple rings (fresh or canned)
• 2 stalks (thinly sliced) green onions
• 2 cups (for serving) cooked jasmine rice

Directions

Step 1

In a large bowl, whisk together the pineapple juice, soy sauce, honey, grated ginger, minced garlic, red chili flakes, and 1 tablespoon of lime juice to create a marinade.

Step 2

Place the swordfish steaks in the marinade and ensure they are completely coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Step 3

Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

Step 4

Remove the swordfish steaks from the marinade, letting the excess drip off, and grill for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

Step 5

While the swordfish is grilling, brush the pineapple rings with a small amount of vegetable oil and grill them for 2-3 minutes per side until caramelized and lightly charred.

Step 6

In a small saucepan, combine the coconut milk, remaining lime juice, salt, and black pepper. Heat over medium-low until warmed through, about 2-3 minutes.

Step 7

To serve, place a portion of jasmine rice on each plate and top with a grilled swordfish steak. Add a grilled pineapple ring on top, drizzle with the coconut-lime sauce, and garnish with sliced green onions.

Step 8

Enjoy the tropical flavors of your Hula Swordfish Express T J!

Nutrition Facts

Serving size	2001.3 grams (2001.3g)

Amount per serving	% Daily Value*
Calories	2284

Total Fat 64.00g	82%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 8.50g
Cholesterol 476mg	159%
Sodium 2979mg	130%
Total Carbohydrate 236.50g	86%
Dietary Fiber 8.90g	32%
Total Sugars 101.50g
Protein 180.00g	360%

Vitamin D 5443IU	27216%
Calcium 214mg	16%
Iron 7mg	38%
Potassium 4292mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 32.1%

Carbs: 42.2%