Grilled Swordfish with Mint Cucumber Salsa
Recipe adapted from Bon Appétit 1995
Servings: 2 servings, can be doubled
Ingredients
- ¾ cup peeled, seeded, diced cucumber
- 6 Tablespoons chopped red onion
- 3 Tablespoons chopped fresh mint
- 1 Tablespoon white wine vinegar
- 2 ½ teaspoons olive oil,, divided
- 1 ½ teaspoons sugar
- 2 6-7 ounce swordfish steaks,, about 1 inch thick
Instructions
- In a medium bowl, combine the diced cucumber, chopped onion and mint.
- Whisk together the vinegar, 1-½ teaspoons of the olive oil and sugar in a separate cup or bowl. Season with salt and pepper.
- Add dressing to the chopped vegetables, and mix well.
- Heat grill to medium heat. Alternatively, preheat broiler.
- Brush swordfish with remaining 1 teaspoon of olive oil; season with salt and pepper.
- Grill (or broil) swordfish until opaque in the center, depending on thickness, about 4- 5 minutes per side.
- To serve, place swordfish on individual plates and top with cucumber mint salsa.
Notes
Gr8 Make-Ahead Tip:
Salsa can be made 2 hours ahead and kept at room temperature. Tried this recipe?Mention @Great8Friends or tag #gr8food!