Citrus Swordfish With Citrus Salsa

Citrus Swordfish With Citrus Salsa

Robyn Webb 0

"A delicious fish with a summery flavor! Preparation Time: 25 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Ingredients 55 m {{adjustedServings}} servings 214 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered.
  2. In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes.
  3. Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high.
  4. Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 78

  1. 90 Ratings


These were outstanding...the fruit salsa was the best part! The swordfish had a slightly fishy taste (which my husband really not so much) so next time I will use another fish...probably orange roughy. I did not have any fresh red peppers so I subbed some roasted red pepper in a jar. I also used pineapple juice for the pineapple juice concentrate. I am going to use the leftover salsa on some soft chicken tacos...will let you know how it was. Edited to add...OMG! For lunch today I made soft chicken tacos w/ the salsa & it was fanflippingtastic! No exaggeration. I used warm flour tortillas, boiled chicken (from this site) that I sauteed in olive oil & mesquite seasonings for a couple of minutes to add flavor (I bet canned chicken would work as well), shredded swiss cheese, diced sweet onions, shredded lettuce & lots of citrus salsa. It was so good that hubby wanted to know if there was enough left to have for dinner tonight. :o)


The recipe was extremely tasty and made a wonderful summer meal (I made it back in June, but just getting around to reviewing it). My BIG MISTAKE was not having ever handled jalepenos before I was not aware that one should wear gloves when touching the seeds and membranes of a jalepeno. I paid for it all night with hands that felt like they were on fire! When I did a google search I found that this is a well-documented fact, which made me feel really stupid but I don't come from a culture that uses hot peppers so I had no idea. Anyway, a word of warning to others who do not know this. Wear gloves, you will regret it otherwise.


This dish was so different with a refreshing taste. I served it with jasmine rice and it was delicious! So easy to make too. If you like spicy, you may want to add another jalapeno. And, don't be afraid to broil the swordfish. Put it 4 to 5 inches from the heat and you're good to go! (6 to 9 minutes per 1/2 inch in thickness).