Grilled Swordfish with Pineapple-Mustard Glaze

Servings 4 people


  • 2 cups fresh pineapple juice
  • 1 cup white wine vinegar
  • 1 teaspoon grated ginger
  • 2 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 3 tablespoon lime juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 6-oz. swordfish steaks
  • 1 tablespoon olive oil
  • 4 lime wedges


  • Prepare Pineapple Mustard Glaze: In a medium saucepan, combine pineapple juice, vinegar, gingerroot, and honey; bring to a boil then reduce heat to medium and cook for 5 minutes or until reduced by half.
  • Remove mixture from the heat; whisk in mustard, lime juice, salt, and pepper.
  • Preheat grill to MEDIUM-HIGH. Brush swordfish steaks on both sides with the olive oil; grill for 5 minutes then brush the tops with some of the glazes.
  • Turn and brush tops again with glaze. Continue to grill steaks for 10 minutes then brush once more with glaze.
  • Remove from grill. Serve glazed swordfish steaks garnished with lime wedges


LC SERVING SUGGESTION: A big spinach salad and Turnip Fries (peel turnips and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender. Sprinkle with salt, pepper and garlic powder to taste.).
SERVING SUGGESTION: Serve Russet Fries instead of Turnip Fries (same directions, but don’t peel potatoes).
GLUTEN FREE: Make sure vinegar and mustard are gluten-free.
NUTRITION: per serving: Calories: 80, Total Fat 4g, Cholesterol 0mg, Sodium 717mg, Total Carbohydrates 16g, Dietary Fiber 3g, Protein 1g Points: 3
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