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Grilled Swordfish Plated
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5 from 1 vote

Grilled Swordfish with Mint Cucumber Salsa

Recipe adapted from Bon Appétit 1995
Servings: 2 servings, can be doubled


  • 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


  • 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.


Gr8 Make-Ahead Tip:

Salsa can be made 2 hours ahead and kept at room temperature.
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