When I brought home a massive swordfish steak from the market, my husband didn’t understand why it was in our refrigerator. We have a freezer packed to the gills (pun obviously intended) full of sea bass his father caught and gave to us and while I completely understand his confusion regarding bringing even more food into the house in the moment, I assured him that swordfish is nothing like sea bass and what I’m about to make you is going to make you wish you never had to eat sea bass again! OK, that’s dramatic, sea bass is delicious, but there’s just something about a grilled swordfish steak that satisfies in ways other fish can only dream of.
Originally I planned to pair this with a low FODMAP raspberry chipotle sauce, but something didn’t feel quite right about that. (PS. Don’t worry, I’m saving that sauce recipe for salmon + chicken because poultry + berries are a match made in heaven and salmon begs
to be paired with a sweet glaze!)
So, how did I land on chimichurri sauce? Simple. I had a ton of sliced pineapple leftover that I simply couldn’t eat fast enough (remember, a low FODMAP serving of pineapple is about 1 cup) and an abundance of fresh parsley + cilantro in the garden which really made this recipe a no brainer.
Note: This recipe makes enough to add to rice as a side dish as well as use to marinate chicken or beef for tomorrow night’s dinner!
2lb swordfish steak
1 cup fresh parsley
1/2 cup fresh cilantro
1/4 cup garlic infused olive oil
1/4 cup white wine vinegar
1 tbsp oregano
1 cup pineapple chunks
sea salt + fresh ground pepper to taste
Season swordfish steak with sea salt + fresh ground black pepper, setting aside while you prepare the chimichurri sauce.
In a food processor, add parsley, cilantro, white wine vinegar, garlic oil, oregano, 1/2 tsp salt/pepper, and 1/2 cup of pineapple.
Pulse until combined.
Add in remaining pineapple and pulse until coarsely chopped.
Grill swordfish steaks or pan fry depending on your preference.
Top with chimichurri prior to serving.