Grilled Swordfish With Pineapple Rum Glaze

Grilled Swordfish with Pineapple Rum Glaze is a popular dish in Antigua and Barbuda cuisine, known for its fresh and vibrant flavors. This recipe combines the succulent swordfish with a sweet and tangy pineapple rum glaze, creating a delightful tropical dish that is perfect for a summer barbecue or a special dinner.

Grilled Swordfish With Pineapple Rum Glaze

Ingredients

  • 4 swordfish steaks
  • 1 cup pineapple juice
  • 1/4 cup dark rum
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • Salt and pepper to taste

Instructions

  1. In a small saucepan, combine the pineapple juice, rum, brown sugar, soy sauce, garlic, and ginger. Bring to a simmer over medium heat and cook for 8-10 minutes, or until the glaze has thickened slightly. Remove from heat and set aside.
  2. Preheat the grill to medium-high heat. Season the swordfish steaks with salt and pepper.
  3. Grill the swordfish for 4-5 minutes on each side, or until it is cooked through and has grill marks.
  4. During the last few minutes of grilling, brush the swordfish steaks with the pineapple rum glaze, allowing it to caramelize and create a flavorful crust.
  5. Remove the swordfish from the grill and let it rest for a few minutes before serving. Drizzle any remaining glaze over the swordfish before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
10 minutes
Total time:
20 minutes
Cooking method
Grilling

Nutritional facts per 1 serving

Calories
300
Protein
25g
Carbohydrates
20g
Fat
12g

Supplies

Grill Tongs Basting brush

Tools

Small saucepan Grater

Serving suggestions

Serve the Grilled Swordfish with Pineapple Rum Glaze with a side of coconut rice and a fresh tropical salad for a complete Caribbean-inspired meal.

Tips & tricks

For a stronger rum flavor in the glaze, you can add an extra splash of rum and cook it for a few more minutes to allow the alcohol to cook off.

Cost

$25