Griddled swordfish with pineapple & chilli salsa

Griddled swordfish with pineapple & chilli salsa

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(2 ratings)

Ready in 30 mins, plus marinating and chilling

More effort

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

  • Healthy


  • kcal479
  • fat30g
  • saturates5g
  • carbs17g
  • sugars0g
  • fibre2g
  • protein38g
  • salt0.92g


  • loin of swordfish, about 800g (or 4 steaks, about 180g each)
  • 120ml olive oil, plus 3 tbsp for salsa
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp sesame oil
  • juice of 2 limes



    The same shape, but smaller than…

  • 2 large garlic cloves, lightly crushed
  • 1 sprig fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 just ripe, medium-sized fresh pineapple



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 small shallot, chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 large red chillies
  • 1 stick fresh lemongrass
  • 4 spring onions, peeled and roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • small piece fresh root ginger, about 20g, peeled and diced
  • 10 large coriander leaves
  • 8 large basil leaves


  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.

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Comments, questions and tips

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12th Oct, 2014
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.
17th Dec, 2011
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.
21st Nov, 2007
How does one 'roast' a lettuce? This (strangely) is something I have NEVER tried. - cheers aussiehomecook
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