Grilled Swordfish With Tomato-And-Cucumber Salsa Recipe - Cooking Index
Grilled Swordfish With Tomato-And-Cucumber Salsa Recipe - Cooking Index
| 1 1/4 lbs | 567g / 20oz | Plum tomatoes - (about 6), halved crosswise |
| 1 tablespoon | 15ml | Cooking oil |
| 1 | Cucumber - peeled, halved lengthwise, seeded, and cut into 1/4-inch dice | |
| 1 1/2 teaspoons | 7.5ml | Lemon juice or wine vinegar |
| 1 tablespoon | 15ml | Chopped fresh dill |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Fresh-ground black pepper |
| 4 | Swordfish steaks - about 1 inch thick (about 2 pounds in all) |
1. Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil. Grill the tomatoes cut-side up (or broil them cut-side down), until the skins start to blacken, about 10 minutes. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl. Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients.
2. Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, 4 to 5 minutes longer. Serve with the salsa.
Fish Alternatives Halibut, marlin, and salmon steaks are also delicious grilled, and any of these would go well with the salsa.
Variations Use 1 tablespoon chopped fresh basil in place of the dill. A tablespoon of fresh mint is another tasty alternative.
WINE RECOMMENDATION: A light white wine with plenty of refreshing acidity is perfect with both the fish and the fresh vegetables.
Source:
Food and Wine Magazine
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