Griddled swordfish with pineapple & chilli salsa

Griddled swordfish with pineapple & chilli salsa

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(2 ratings)


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Cooking time

Ready in 30 mins, plus marinating and chilling

Skill level

Moderately easy


Serves 4 as a main course

Let Gordon Ramsay take you step-by-step through this seafood dish - perfect for a springtime dinner party

Nutrition and extra info

Additional info

  • Healthy
Nutrition info


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  • loin of swordfish, about 800g (or 4 steaks, about 180g each)
  • 120ml olive oil, plus 3 tbsp for salsa
  • 2 tbsp sesame oil
  • juice of 2 limes
  • 2 large garlic cloves, lightly crushed
  • 1 sprig fresh rosemary
  • 1 just ripe, medium-sized fresh pineapple
  • 1 small shallot, chopped
  • 2 large red chillies
  • 1 stick fresh lemongrass
  • 4 spring onions, peeled and roughly chopped
  • small piece fresh root ginger, about 20g, peeled and diced
  • 10 large coriander leaves
  • 8 large basil leaves

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  1. Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef’s term for 'doneness').
  2. In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.
  3. For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.
  4. Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.
  5. Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.
  6. To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream – the ‘cuisson’ – 1 min. Turn the steaks and cook for 1 more min – no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.

Recipe from Good Food magazine, May 2005

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taffydog's picture
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Sorry this was vile
The salsa was disgusting. Too many flavours fighting. Felt the marinade overpowered the fish.
Won't do again. One star is being generous.

willow_tree's picture
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I omitted the lemongrass, rosemary and shallot, and the salsa still tasted divine. Unless your swordfish steaks are really thin I think the recommended cooking times would leave them extremely rare; I did mine for four minutes per side and they were still nicely tender.

ambleside4's picture

How does one 'roast' a lettuce? This (strangely) is something I have NEVER tried. - cheers aussiehomecook