Grilled Swordfish With Cucumber Lime Salsa Recipes

GRILLED SWORDFISH WITH SALSA FRESCA

Grilled Swordfish with Salsa Fresca image

Provided by Michael Symon : Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 heirloom tomatoes, small dice
1 jalapeño, minced (ribs and seeds removed if you'd like less heat)
1 small red onion, minced
1/4 cup chopped fresh cilantro
Juice of 2 limes
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 swordfish steaks, skin and bloodline removed

Steps:

Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

GRILLED SWORDFISH WITH MINT-CUCUMBER SALSA

Grilled Swordfish with Mint-Cucumber Salsa image

Categories Fish Low Carb Quick & Easy Wheat/Gluten-Free Mint Cucumber Summer Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 7

Ingredients

3/4 cup diced seeded peeled cucumber
6 tablespoons chopped red onion
3 tablespoons chopped fresh mint
1 tablespoon white wine vinegar
2 1/2 teaspoons olive oil
1 1/2 teaspoons sugar
2 6-to 7-ounce swordfish steaks (about 1 inch thick)

Steps:

Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.

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