Pepper Jelly Grilled Swordfish With Mango-Lime Glaze
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Pepper jelly grilled swordfish uses thick, firm steaks and a light mango-lime glaze applied at the end. Oil and grill the fish first, check the center with a thermometer and finish with clean warm sauce. Swordfish should reach 145°F; keep the jelly away from prolonged direct heat so its sugar does not burn.
Jump to ingredients and method
Why this recipe works
Swordfish has a dense texture that handles grilling differently from delicate cod. Caribbean Mango Pepper Jelly brings mild fruit sweetness, lime adds acidity and Dijon supplies a savory edge. The goal is a thin finish over well-cooked fish, rather than a thick lacquer that masks the fish or sticks to the grates.
For the flavor used here, choose Grandma Jones’ Caribbean Mango Pepper Jelly. Check the product label for current ingredients and storage directions.
Recipe at a glance
- Yield: 4 servings
- Preparation: about 15 minutes
- Cooking: about 12 minutes
- Timing varies with equipment and ingredient size.
Ingredients
Fish
- 4 swordfish steaks, about 5–6 ounces each and approximately 1 inch thick
- 1 tablespoon neutral high-heat cooking oil
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
Glaze
- 1/4 cup Caribbean Mango Pepper Jelly
- 1 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon Dijon mustard
- 1 teaspoon finely grated lime zest, optional
- 1 tablespoon chopped cilantro or parsley, optional
Equipment
Outdoor grill with clean grates, long spatula or fish turner, tongs and instant-read thermometer. A grill pan can be used indoors with suitable ventilation and within the pan manufacturer’s temperature limits.
Allergen note: Contains fish and mustard. Check all packaged ingredient labels.
How to make it
- Prepare safely thawed fish. Thaw frozen steaks in the refrigerator and follow packaging instructions, especially for vacuum-packed fish. Pat dry and remove any remaining skin if preferred. Keep the fish refrigerated while heating the grill, and use a clean plate for cooked portions.
- Heat the grill and make sauce. Preheat the grill to medium-high according to its instructions. Clean and lightly oil the grates. Warm jelly, lime juice, water and Dijon gently until smooth; stir in optional zest. Reserve half as a clean serving sauce before any brush contacts fish.
- Grill without sugar first. Rub the fish with oil, salt and pepper. Place on the heated grates and cook approximately 4–5 minutes before attempting to turn. It should release more readily once a surface has formed. Turn gently and cook the other side, checking thickest centers early.
- Finish to temperature. Cook each steak to 145°F in its thickest part, commonly around 8–12 minutes total for 1-inch steaks, but use the thermometer rather than a fixed time. Brush a small amount of the cooking glaze on near the very end, away from flare-ups, or apply the clean sauce after removing the fish. Discard leftover brushing sauce.
- Serve promptly. Transfer with a clean spatula. Add a light spoonful of the clean reserved glaze and optional herbs. Serve soon rather than holding the steaks over heat, which can make the dense flesh dry.
Who should choose a different fish?
The FDA/EPA fish advice lists swordfish in its highest-mercury Choices to Avoid category for those who might become or are pregnant or breastfeeding and for children ages 1–11. For those eaters, choose an appropriate lower-mercury option from the guidance instead. Cooking does not turn swordfish into a lower-mercury fish. Our baked cod recipe offers a different preparation.
Prevent sticking without a sugary marinade
Dry fish, clean hot grates and a small amount of oil are more useful than coating the steaks in jelly before grilling. Leave the first side alone long enough to release. If it resists, give it a little more time and use a broad turner rather than tearing the fish loose with narrow tongs.
Keep the glaze bright and light
Start with the stated lime amount and taste a clean spoonful. If the jelly is especially firm, add water a teaspoon at a time. More jelly means a sweeter, heavier coating; it does not make dry fish tender. Traditional is a mild alternative, while Jalapeño gives a fresher chile direction.
What to serve with it
Serve with rice, cucumber salad or simply grilled vegetables. For a delicate white-fish dinner, use pepper jelly glazed cod. For a quicker seafood option, see mango pepper jelly shrimp. Keep an additional sweet glaze off the side dishes so the plate has contrast.
Storage and leftovers
Refrigerate cooked fish within 2 hours, or 1 hour above 90°F, at 40°F or below. Use within 3–4 days and reheat leftovers to 165°F. Reheating makes swordfish firmer, so cooking only the amount you need gives better texture. Discard sauce contaminated by raw fish and keep any clean reserved portion separately chilled.
Food-safety reference: USDA safe minimum internal temperatures and leftover handling guidance.
Frequently asked questions
Can I use thin swordfish steaks?
Thin steaks cook faster and dry out more easily. Start checks much earlier and use a broad spatula. The timing here is for approximately 1-inch pieces, not thin cutlets.
Can I use the glaze as a marinade?
This recipe deliberately keeps the sweet sauce off during most of the grilling. A long sugary marinade can make sticking and scorching worse; use oil and seasoning first.
Do grill marks mean the fish is safe?
No. The exterior can brown while the center remains below its target. Measure 145°F in the thickest area rather than judging by surface color.
Can another fish use the same sauce?
Yes, but use a method suited to that fish. Cod is more delicate and often easier to bake. Do not transfer swordfish grilling times directly to a thin cod fillet.
Choose your pepper jelly
Shop Caribbean Mango Pepper Jelly for this recipe, or use Find Your Flavor to compare the eight flavors before choosing. Continue with our recipe collection for another dish.