GRILLED SWORDFISH WITH NECTARINE-ONION SALSA
This quick fish dish takes hardly more effort than a turn on the grill, and keeps the heat of summer out of the kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium heat. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
- Toss nectarines and onions with oil in a medium bowl. Season with salt and pepper. Grill nectarines and onions, turning often, until softened, 15 to 20 minutes. Reserve juices in bowl. Transfer nectarines and onions to a cutting board, and let cool slightly.
- Combine mustard, vinegar, and chile in the reserved bowl. Cut nectarines and onions into 1/4- to 1/2-inch-thick slices. Add to bowl. Stir in mint, and season with salt and pepper.
- Lightly coat both sides of each swordfish steak with oil. Season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Cut each fish steak in half, and transfer to a serving platter. Top with nectarine-onion salsa.
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