Swordfish Firepot Recipe

Prepare marinade

In a bowl, whisk together chili barbecue sauce, olive oil, lime juice, minced garlic, cajun seasoning, smoked paprika, brown sugar, salt, and black pepper until smooth and uniform.

Marinate seafood

Pat swordfish steaks and shrimp dry with paper towels. Place swordfish in a shallow dish and pour about 3/4 of the marinade over the fish, turning to coat both sides. Reserve remaining marinade. Place shrimp in a separate bowl, toss with remaining marinade, cover both, and refrigerate. Marinate swordfish 20–30 minutes and shrimp 10–15 minutes (do not over-marinate shrimp).

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or set a broiler/oven grill pan to high heat. Lightly oil grill grates or a grill pan with the olive oil to prevent sticking.

Cook swordfish

Remove excess marinade from swordfish (shake off, do not pour on hot coals). Place steaks on the grill and cook 4–5 minutes per side depending on thickness, until opaque with slight char and an internal temperature of 130–135°F (54–57°C) for medium. Transfer to a plate and tent loosely with foil to rest 3–5 minutes.

Cook shrimp

Grill shrimp on skewers or directly on the grill 2–3 minutes per side until pink and opaque. If using a pan, cook over medium-high heat for the same time. Do not overcook. Remove from heat.

Combine diced pineapple, diced mango, red bell pepper, minced red onion, chopped cilantro, minced jalapeño, fresh lime juice, honey, salt, and black pepper in a bowl. Toss gently to combine. Taste and adjust seasoning — add more lime or honey as needed. Refrigerate until ready to serve to allow flavors to meld (at least 10 minutes).

Rinse jasmine rice under cold water until water runs clear to remove excess starch. Combine rinsed rice, water, salt, and butter or oil in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low, cover tightly, and simmer for 12–14 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, 8–10 minutes. Fluff with a fork before serving.

Plate a scoop of jasmine rice for each serving. Place a swordfish steak alongside the rice and arrange grilled shrimp on or next to the fish. Spoon a generous portion of pineapple mango salsa over the swordfish and shrimp or serve on the side.

Garnish with extra cilantro and lime wedges. Serve immediately while fish and shrimp are hot.