GRILLED SWORDFISH WITH MINT-CUCUMBER SALSA

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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

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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