Grilled Swordfish with Strawberry-Cucumber Salsa |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 cup(s) strawberries, diced |
1 cup(s) cucumber, peeled, seeded and diced |
3 tablespoon(s) cilantro leaves, freshly chopped |
1 1/2 tablespoon(s) red onion, minced |
1 teaspoon(s) jalapeno, minced |
1/4 teaspoon(s) tabasco hot sauce |
1 lime, juice and zest, separated |
4 swordfish steaks, 6 ounces each |
2 1/2 tablespoon(s) olive oil |
kosher salt and fresh ground black pepper |
Directions:
1. In a bowl, combine the strawberries, cucumber, cilantro, red onion, jalapeno, Tabasco and lime zest. Set aside.
2. Heat grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill fish for about 3 minutes, giving a quarter turn halfway through to make grill marks. Flip over and continue grilling for 3 to 4 minutes for medium doneness. Remove from the grill and place on warm serving plates.
3. Add lime juice and 1/4 teaspoon salt to the salsa and combine. Taste and adjust seasoning, if necessary. Place a generous portion onto the plate with the swordfish and serve immediately.
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