There’s nothing quite like sinking your teeth into a perfectly ripe summer peach. It’s juicy, sweet, and bursting with flavor. Grilling them takes that sweetness to the next level, adding a touch of smoky caramelization.
I recently brought home a basket of fresh peaches from the farmer’s market, planning to make my favorite arugula and grilled peach salad to serve alongside a couple of gorgeous swordfish steaks I had. But after grilling the peaches, I had a few extras and set them on the plate with the fish.
One bite of sweet, smoky peach paired with savory, tender swordfish and wow! Those peaches added an instant flavor boost.
That’s exactly how this fish and peaches recipe was born—completely by accident!
I knew this was a combination worth sharing. So here it is: a fresh, vibrant recipe that’s perfect for warm-weather dining. And yes, that arugula and grilled peach salad makes the perfect side dish.
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What You Will Need to Make It
Swordfish
Swordfish is a flavorful, high-protein fish that often appears in Mediterranean cuisine. While it was once overfished in parts of the Mediterranean, sustainable management practices have made it more widely available in recent years.
In the U.S., most swordfish comes from the Atlantic Ocean, which has been certified as sustainable by the Marine Stewardship Council (MSC) since 2013. That means you can confidently find responsibly sourced swordfish in many grocery stores today.
Nutritionally, swordfish is more than just a delicious main course—it’s packed with benefits. It provides lean protein to support muscle health, heart-healthy omega-3 fatty acids, and an array of essential vitamins and minerals.
Swordfish is especially rich in Vitamin D (for strong bones and immunity), B vitamins (for energy and brain function), niacin, and selenium, which together support heart, brain, bone, and overall wellness.
Because swordfish is a larger fish, it is considered a higher mercury fish. For most healthy adults, enjoying it occasionally as part of a varied diet is just fine, but pregnant women and young children should consume small amounts and opt for lower-mercury seafood options more frequently.
Peaches
A couple of fresh, unpeeled peaches work best. If you only have canned, look for the type packed in juice, then drain them well and pat them with a paper towel or clean cloth towel to get any excess moisture off.
The natural sugar in the peaches will carmelize when heated on the grill, adding a smoky, sweet flavor.
Olive Oil
Extra virgin olive oil is used to make the dressing or marinade for this recipe. You’ll infuse it with ginger to enhance the flavor of the olive oil and the marinade. Once infused, you’ll reserve a tablespoon of the infused oil to brush on the peaches before grilling.
Ginger Root
Fresh ginger root has a strong, ginger bite. It can almost be described as “spicy.” You’ll use it in this recipe to infuse that flavor into the olive oil and marinade.
White Balsamic Vinegar
This is the acid that makes the marinade. White balsamic vinegar is made from white grapes and has a slightly less bitter flavor than red balsamic and is a bit less sweet. It’s milder and less astringent, and when marinating fish, you don’t want an overly strong marinade.
Honey
You don’t need much extra sweetness, but a little honey does help balance the vinegar and ginger root.
Salt and Pepper
Like other proteins, seasoning the seafood and the marinade with a bit of salt and pepper helps bring out the flavors. You don’t need much. A pinch of salt and pepper in the marinade and then a sprinkle on the seafood before grilling will help bring this dish to life.
How to Make it
Step 1 – Infuse Olive Oil with Ginger
Start by gently heating the olive oil with a few slices of fresh, peeled ginger root. Simmer it on the stove for 5 – 10 minutes to allow the flavor from the ginger root to seep into the olive oil. Pull it off the heat and let it cool for about 30 minutes. Then remove the ginger root from the oil.
Step 2 – Make the Marinade/Salad Dressing
This is my White Balsamic Ginger Vinaigrette recipe. It is also a delicious marinade for seafood or chicken. Once the olive oil is drained, combine it with the balsamic vinegar, honey, and salt and pepper.
Not sure how to make a vinaigrette dressing? This post, “How to Make a Vinaigrette,” has directions and a video to guide you!
Step 3 – Marinate the Swordfish
Once the dressing is made, place the swordfish steaks in a glass container and pour the marinade over top. Flip the steaks a few times to cover them. Then place them in the fridge for no more than 30 minutes to marinate.
Step 4- Grill the Peaches
While the swordfish is marinating, brush the peaches with the reserved ginger-infused oil and grill them over high heat, flipping partway through. You want grill marks to show, but don’t let the peaches dry out. It takes about 5 – 10 minutes to grill them.
Step 5 – Grill the Swordfish
Once the peaches are grilled, set them aside and remove the swordfish from the marinade. Place the steaks on the grill and grill for 3 – 4 minutes per side. Fish cooks quickly, so do watch it carefully and do not overcook the fish, or it will dry out. If you aren’t sure if it is done, check it with an instant-read thermometer to make sure it reaches 145°F.
Serve it with sliced or diced grilled peaches. You can use any extra grilled peaches on a salad on the side or with a scoop of vanilla ice cream or frozen yogurt for dessert.
Variations
If swordfish isn’t your deal or you can’t find it, grilled salmon or cod would also work nicely. You could also toss grilled peaches with grilled shrimp.
Not a fish eater? Try these peaches with grilled chicken breast or pork tenderloin.
Frequently Asked Questions (FAQs)
You could try salmon, cod, or grilled shrimp. The lighter flavored the fish, the better, so the peaches can shine.
To replace fresh ginger root with dried powdered ginger, mix a ¼ teaspoon of dried ginger into the oil and vinegar. Your dressing won’t have quite the same flavor and may look a little cloudy, but you’ll get a hint of ginger flavor.
You can grill canned peaches. It is best to buy canned peaches that are packed in their own juice instead of heavy syrup. Drain them well and pat them dry with a towel before brushing with the oil and grilling.
Storage Tips
You can grill the peaches ahead and store them in a resealable storage container. The marinade or dressing can also be made ahead. Store it in a non-reactive container like a mason jar in the refrigerator for up to a week.
Grill the fish just before eating.
Other Recipes You Will Love
If you enjoy grilled seafood, here are two of my other favorite grilled, or like grilled fish recipes.
Grilled Swordfish with Grilled Peaches
Equipment
- 1 Grill or grill pan
- 1 small saucepan
- 1 peeler
Ingredients
- 2 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Fresh ginger root, peeled and sliced
- 1 tbsp. White balsamic vinegar
- ½ tsp. Honey
- ¼ tsp. Kosher salt
- ¼ tsp. Ground black pepper
- 1 each Fresh peaches
- 2 4 – 5 oz Swordfish steaks or other firm seafood like cod, halibut, salmon, or shrimp
Instructions
Make the Marinade
- Place the olive oil and sliced ginger in a small saucepan. Heat gently over low heat and simmer for about 10 minutes. Remove from the heat and remove the ginger with a slotted spoon. Allow the oil to cool for another 10 – 15 minutes.
- Remove 1 teaspoon of olive oil from the pan and set it aside. In a small glass bowl or mason jar, combine the remaining ginger-flavored olive oil, vinegar, honey, salt, and pepper and whisk or shake to mix.
Marinate the Fish
- Place the swordfish in a shallow glass dish and pour the marinade over the top. Cover with plastic wrap and place in the fridge to marinate for 30 minutes. (Do not marinate for longer than this, as the acid in the vinegar will start to "cook" the fish and you'll end up with a tough piece of fish.
Prep and Grill the Peaches
- While the fish is marinating, preheat the grill to 450℉.
- Cut the peaches into slices. Do not remove the skin. Brush them with the reserved olive oil.
- Place the peaches on the grill rack carefully. Grill for 5 minutes on each side. Remove and set aside.
Grill the Fish
- Remove the fish from the marinade and discard the marinade.
- Place the fish on the preheated grill and grill for about 3 – 4 minutes on each side. The fish should feel firm to the touch. Check the temperature with an instant-read thermometer in the center of the steak. The fish is done when it reaches 145℉.
