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Meal Ideas

Grilled Pumpkin Swordfish

With Grilled Asparagus and simple side salad

This isn’t your average “fish and veggies” dinner. We’re talking pumpkin swordfish grilled hot and fast at 500°, asparagus wrapped in foil with spice and oil, and a salad that’s so simple you’ll wonder why people complicate it. It’s bold, clean, and loaded with flavor — perfect fuel without feeling like “diet food.”

2

SERVINGS

30-45

MINUTES

STUFF YOU NEED

For the Swordfish: 
1 pound pumpkin swordfish (cut in half) 
4  tablespoons red or white wine vinegar 
Season with Salt, Pepper and Garlic Powder

For the asparagus: 
1 tablespoon olive oil 
1 tablespoon salt and pepper

For the simple salad:

1–2 handfuls arugula (pre-washed if you want easy mode)
1 small cucumber (or ½ large), diced
 1–2 tablespoons olive oil
1–2 tablespoons red wine vinegar
Dash of salt & pepper
 

How to Make It

 

1. Marinate the Swordfish

– Place swordfish halves in a Pyrex container.
– Pour about 2 tbsp red or white  wine vinegar over each piece.
– Sprinkle both side with salt pepper and garlic powder

– Refrigerate for up to 1 hour.

💡 Tip: Pull swordfish out of the fridge 20 minutes before grilling so it’s not ice-cold when it hits the heat.

 

2. Prep the Grill

– Fire up the grill and crank it to 500°F.
– Make sure you’ve got propane — don’t be that guy.

3. Prep the Asparagus

– Wash, trim, and toss asparagus in foil with olive oil, salt and pepper
– Wrap tightly.
– Grill 10–15 minutes (less if you like them crunchy).

4. Make the Simple Salad

– Toss lettuce, cucumber, and tomato in a mixing bowl.
– Add olive oil, red wine vinegar, salt, and pepper.
– Mix/toss/shake until coated. Done.

5. Grill the Swordfish

– Place swordfish on grill, close the lid, cook 4-5  minutes.
– Open lid, cook 4 more minutes.
– Make sure it’s a thick piece of Swordfish or you will have to adjust times so you don’t overcook.

6. Plate & Serve

– Remove asparagus + swordfish from grill.
– Plate with the salad.
– Boom. Dinner’s ready.
 
🔥 Pro Tips
Swordfish cooks fast — don’t overdo it or it’ll dry out.
Also experiment with Cajun or lemon-pepper blends.
Keep the asparagus a little crunchy for best texture.