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Swordfish with a Cuban orange & pineapple salsita


  • To make the salsita, combine the pineapple with the oranges, spring onions, chillies, mint, honey, garlic, a slurp of olive oil, the juice of 2 limes and seasonings. Set aside.
  • Then sprinkle the fish with a little oil and seasonings, and cook on a preheated ridged grill (or BBQ).
  • Serve the fish on a bed of the salsita with a little fresh oil sprinkled over the top and lime wedges on the side.


  • 1 cup small fresh pineapple chunks
  • 2 cups fresh orange segments
  • 4 spring (green) onions, finely chopped
  • 1-2 small red chillies, seeded & finely sliced
  • a handful of fresh mint leaves, torn
  • a slurp of honey
  • 1 plump garlic clove, crushed
  • olive oil
  • 3 limes
  • sea salt & freshly ground pepper
  • 4 x 200 gm swordfish steaks

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
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm