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Grilled Swordfish with Pique de Piña

Raven Higheagle


Looking for healthy without deprivation? Grilled swordfish is meaty enough to satisfy, but incredibly low in fat, and high in protein. Hot, fruity and tangy, pique de piña is the perfect finishing accent, and is incredibly easy to make!

Pique de Pina MUST BE MADE 3 DAYS IN ADVANCE to allow for fermentation.


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Serves 8
30 Min
10 Min
Stove Top



  • 4 tsp
    whole black peppercorns
  • 4 tsp
    canning salt
  • 12 sprig(s)
  • 24
    habanero chiles, halved
  • 16 slice
    pineapple rind, about 2-inches wide
  • 24 clove
  • 12 c
    distilled white vinegar

  • 8 Tbsp
    olive oil
  • 4 lb
    swordfish steaks, about 1-inch thick
  • ·
    sea salt and freshly ground black pepper

How to Make Grilled Swordfish with Pique de Piña


  1. To make the pique place the black pepper, salt, cilantro, chiles, pineapple rind and garlic in the jar. Pour in the vinegar.
  2. Place the lid on the jar, and allow the jar to ferment for 2 to 3 days on the kitchen countertop.
  3. Drain the pique vinegar from the jar into a clean serving container. The leftover rind and spices in the quart jar can be discarded.
  4. To make the swordfish heat the olive oil in a 10-inch skillet until very hot over medium heat, about 90 seconds.
  5. Add the swordfish steaks, lower the heat slightly, and allow to brown on one side for 5 minutes.
  6. Carefully flip to the other side, allow to brown for another 5 minutes.
  7. Season with salt and pepper, and serve immediately with Pique de Piña on the side

Printable Recipe Card

About Grilled Swordfish with Pique de Piña

Course/Dish: Fish, Other Sauces
Main Ingredient: Fish
Regional Style: Puerto Rican
Other Tags: Quick & Easy, For Kids, Healthy

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