photo 2 (3).JPG

Swordfish Tacos With Pineapple Salsa

You all feel my pain about this winter never ending, right? I could have sworn we were finally in the clear. Thursday night I went running outside in SHORTS, saw the forecast for the weekend with temperatures in the high 50s, and then the skies decided to dump a few inches of snow on NYC. I don't care. It's officially spring as of yesterday. On top of that, the swordfish fillets in the supermarket looking amazing today. So we warmed up with tonight's recipe and jumped right into a summery dish. 


  • 2 garlic cloves, minced
  • 1 lemon or lime, juiced
  • 2 1/2 tablespoons extra virgin olive oil, divided
  • 1 lb of swordfish fillet
  • Salt and pepper to taste
  • 1/2 medium red onion, chopped
  • 1/2 cup salsa
  • 1 cup fresh sliced pineapple
  • Soft or hard taco shells
  • 1 avocado
  • Spinach or other greens
  • Cilantro (optional)


For the swordfish: Place garlic and lime juice in a bowl and whisk together. While whisking, add oil and salt and pepper until fully blended. Place fillets in a shallow dish; pour marinade over fillets, flipping each over to ensure it’s fully coated.  Allow fish to marinate in refrigerator for about 30 minutes. Preheat a grill or shallow pan on medium-high heat. Use left over marinade to grease pan and grill fish on each side for about 3 to 4 minutes. Gently flake fish into large chunks. Fish is thoroughly cooked when no more pink is showing. Set aside until ready to use.

For the pineapple salsa: Heat 1 tablespoon olive oil in a small sauce pan over medium-low heat. Add onions and cook until soft, stirring occasionally. Add fresh pineapple and salsa and cook 1-2 minutes, again stirring occasionally.

To assemble and serve: Line tortillas with spinach/greens, placing about 4 ounces of flaked swordfish on top of each. Top with a scoop of pineapple salsa and sliced avocado and cilantro.