Teriyaki Grilled Swordfish with Pineapple and Onions

Swordfish is one of the best fish to grill and it is extremely tasty as well! This hearty, dense fish will stand up to the rigors of grilling and it loves to take in flavors. As firm and dense as swordfish is, it is surprisingly lean and full of great flavor. This Teriyaki Grilled Swordfish recipe with Pineapple and Onions is perfect for summer grilling!

Making Grilled Swordfish

To make a grilled swordfish an absolute delicacy, we marinated and basted the steaks in Kikkoman® Teriyaki Takumi, Original. The sauce is fantastic on its own, and that is why we recommend having some at the table as an extra sauce addition. But when that sauce melds with a swordfish steak, then hits the grill and caramelizes in places, you get another deep-flavored umami sensation that you must try to believe.

These flavors would be a hit with several different fish and shellfish on the grill, but we love the way swordfish accepts all the teriyaki flavor and still has enough flavor on its own. If you can’t find swordfish, the best substitute would be mahi-mahi steaks.

Why Grill Pineapple and Onions?

Pineapple is not grilled often enough, in our opinion. The grilling deepens the pineapple flavor and really makes for a special way of eating this delicious fruit. As for the onions, they are a great vegetable to grill, and the char of onion combined with the teriyaki sauce just enhances their flavor.

There are many ways to prepare onions for the grill, but we like this method as it times perfectly with the other items on the grill and the crunchy edges are so full of flavor.

Enjoy!

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Teriyaki Grilled Swordfish with Pineapple and Onions

Course: DinnerCuisine: Asian-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Marinate for

minutes

Total time

hour

minutes

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Ingredients

Ingredients
2 lbs. 2 Swordfish steaks, cut 1” thick
½ teaspoon black pepper
¾ cup Kikkoman® Teriyaki Takumi, Original, divided
1 large 1 sweet yellow onion, cut into petals
1 1 Pineapple, cut into ¾” rings, then cored
½ of a lemon
Cilantro, for garnish
Chives, for garnish
Extra Kikkoman® Teriyaki Takumi Sauce, Original for adding at the table

Directions

Pat the swordfish steaks dry and place them on a wire rack over a sheet tray in the refrigerator for 30 minutes. Remove the swordfish and baste with ¼ cup of Kikkoman® Teriyaki Takumi, Original and set aside. Skewer your onion petals (they should be roughly 1” by 1”) and put on a platter or sheet tray. Baste the onions with ¼ cup of the teriyaki sauce. The swordfish and onions should marinate at room temperature for another 30 minutes while you prep the pineapple and grill.
Prepare a very hot grill. Once hot, place the swordfish, onions, and pineapple on the grill and cook. The swordfish should be flipped only once, at the 4 to 5-minute mark* (see note). Using the final ¼ cup of teriyaki sauce, baste the fish on top just before turning and again on the other side after the flip. Turn the onions as needed to get a char on the edges. The pineapple rounds should cook for 4 minutes per side as well.
Just before removing the swordfish from the grill, squeeze just a little lemon juice over the top. Serve with the pineapple cut into smaller pieces, onions, and anything else you desire. Garnish the fish with cilantro and chives, if desired.

Notes

As a rule, swordfish should cook for 10 minutes per inch of thickness. This is very dependent on the heat of your grill. Ours was extremely hot and took 8 minutes for perfect fish.