Ah summertime!  Who doesn’t love warm weather and the smell of fresh food grilling on the grill?  I LOVE it.

I always check our weekly Sprout’s ad for their specials on fish.  We try to eat fish often (our girls typically like fish too) and try to buy wild-caught as much as possible.  Wild-caught is better for you and tastes significantly fresher.  The wild-caught varieties always seem to be more obscure types of fish compared to their farm-raised counterparts.  You just never know what is going to be on sale that week.  That’s all part of the fun!

This particular week it was swordfish, the steak of the sea.  Great for grilling!  I jazzed up this teriyaki marinade recipe and marinated the fish for about 6 hours.  Very tasty!  Jeff said, “This is restaurant quality!  …No, it’s better than restaurant quality!”

Teriyaki Swordfish and Grilled Pineapple

Grilled Teriyaki Swordfish


1 1/2 lb wild-caught swordfish

1/3 cup of water

1/3 cup organic tamari

1/4 cup coconut sugar (or brown sugar)

1 large garlic clove, minced

1/4 tsp ground ginger (more to taste)*

1/2 tsp cinnamon*

1 Tbsp apple cider vinegar

splash of worcestershire sauce


1.  In small bowl whisk together marinade ingredients.

2.  In a large shallow dish, pour marinade over swordfish.  Place in refrigerator for 4-6 hours to marinate.

3.  Grill over medium heat for 5-7 minutes per side or until fork tender (flaky).

*  The teriyaki marinade is not exactly like your traditional teriyaki.  In this one, the cinnamon is a pretty dominant flavor and is very pleasing to the palate.  I added ginger just to give it a little more kick.  Add more if you are looking for more of a true teriyaki flavor.

I have been seeing a lot of grilled fruit recipes lately and they have had me drooling.  Grilled fruit is so yummy the way it carmelizes and sears in the juices.  Mmmm!  So I drizzled some balsamic vinegar on some sliced pineapple to grill along side the swordfish.  This pineapple was divine!!  The perfect companion to the Teriyaki Swordfish.  Everyone wanted more.  And it’s so simple.

Grilled Balsamic Pineapple


1 whole pineapple, sliced length-wise

Balsamic Vinegar (I like Trader Joe’s)


1.  Drizzle sliced pineapple with the balsamic vinegar (don’t be scared, be generous).

2.  Grill it up!

Grilled Teriyaki Swordfish and Pineapple

And since the grill is fired up, why not throw some veggie kabobs on there as well?  I marinated these in the Balsamic Vinaigrette I used on my Balsamic Salmon.  Yum!

Grilled Veggie Kabobs


What would be a good dessert choice to follow this delicious summer meal?