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Swordfish steaks with a Cuban paw paw salsita


  • Cook the swordfish on a lightly oiled, preheated ridged grill (or BBQ).
  • At the same time, gently simmer the olive oil, chillies and red onion in a large non-stick pan for a few minutes, regularly stirring and being careful not to colour at all.
  • Then place the paw paw with the lime and orange zest and juice, the oil mixture, mint and seasonings in a large bowl. Mix well and taste for seasoning.
  • To serve, scatter the salsita on individual plates and top with the fish.


  • olive oil spray
  • 4 x 120 gm swordfish (or marlin or blue eye) steaks, skin removed
  • ¼ cup olive oil
  • 2-3 small red chillies, seeded & finely sliced
  • ½ small red onion, chopped
  • ½ medium paw paw, peeled, seeded & finely diced
  • grated rind & juice of 2 limes
  • grated rind & juice of 1 orange
  • 12 mint leaves, finely sliced
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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