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.
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
- 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.
- Preheat the grill to medium-high heat. Season the swordfish steaks with salt and pepper.
- Grill the swordfish for 4-5 minutes on each side, or until it is cooked through and has grill marks.
- 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.
- 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