How To Make Grilled Swordfish with Tomato-and-Cucumber Salsa
Juicy tomatoes and crisp cucumbers adds a touch of freshness to the flaky grilled swordfish in this light meal! Whip up a serving in just under an hour.
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, for about 10 minutes, until the skins start to blacken. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl.
Add the cucumber, lemon juice, dill, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients.
Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon pepper
Grill or broil the fish for 4 minutes. Turn and cook for 4 to 5 minutes longer until golden brown and just done.
Serve with the salsa, and enjoy!
- Calories: 264.97kcal
- Fat: 12.93g
- Saturated Fat: 2.51g
- Trans Fat: 0.08g
- Monounsaturated Fat: 6.31g
- Polyunsaturated Fat: 2.69g
- Carbohydrates: 8.62g
- Fiber: 2.18g
- Sugar: 5.03g
- Protein: 28.52g
- Cholesterol: 89.76mg
- Sodium: 700.30mg
- Calcium: 35.38mg
- Potassium: 1022.97mg
- Iron: 1.16mg
- Vitamin A: 112.89µg
- Vitamin C: 22.38mg
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