Grilled Swordfish with Tomato-Cucumber Salsa Recipe

This delectable grilled swordfish recipe, paired with a refreshing tomato and cucumber salsa, makes an excellent meal for warm summer evenings. The robust, meaty texture of swordfish stands up well to grilling and the vibrant salsa complements its rich flavor to create a well-balanced dish. This recipe is not only delicious but also easy to prepare, perfect for both casual meals and special occasions.

grilled swordfish with tomato-and-cucumber salsa recipe

Photos of Grilled Swordfish with Tomato-and-Cucumber Salsa Recipe

The key ingredients of this recipe are swordfish steaks and plum tomatoes, which are generally available in most supermarkets. If you have difficulty finding swordfish, other firm-fleshed fish like tuna or salmon can be used as a substitute. It's also important to use fresh dill, as it imparts a unique flavor that's hard to replicate with dried dill.

Ingredients for Grilled Swordfish with Tomato and Cucumber Salsa

Plum tomatoes: These tomatoes have a sweet, almost fruity flavor that's perfect for salsas.

Cooking oil: Used for grilling the tomatoes and swordfish.

Cucumber: Adds a refreshing crunch to the salsa.

Lemon juice or wine vinegar: Gives the salsa a tangy flavor.

Fresh dill: It adds a bright, slightly sweet flavor to the salsa.

Salt: Used for seasoning.

Fresh ground black pepper: Adds a touch of heat to the dish.

Swordfish steaks: A firm-fleshed fish with a mild flavor that is perfect for grilling.

One reader, Agustin Mcdaniel says:

This grilled swordfish with tomato and cucumber salsa recipe is a game-changer! The salsa adds a burst of freshness to the perfectly grilled swordfish. The flavors are vibrant and the dish is a true delight. It's a must-try for anyone who loves a healthy and delicious meal.

Agustin Mcdaniel

Techniques Required for Grilling Swordfish

How to grill the tomatoes: Coat the tomato halves with 1 teaspoon of the oil and grill them cut-side up (or broil them cut-side down) until the skins start to blacken, about 10 minutes. Then, slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl.

How to make the salsa: Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper to the bowl with the grilled tomatoes. Stir to break up the tomatoes and combine the ingredients.

How to grill the swordfish: Coat the swordfish with the remaining 2 teaspoons of oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 4 minutes, then turn and cook until golden brown and just done, 4 to 5 minutes longer. Serve with the salsa.

How to pair with wine: A light white wine with plenty of refreshing acidity is perfect with both the fish and the fresh vegetables. Try a Muscadet de Sêvre-et-Maine from the Loire Valley in France.

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.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

1¼lbplum tomatoes,(about 6)
1tbspcooking oil
1cucumber
1½tsplemon juice,or wine vinegar
1tbspfresh dill,chopped
1tspsalt
½tspfresh ground black pepper
4swordfish steaks

Instructions

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!

Nutrition

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

Pro Tip for Grilling Swordfish Perfectly

When grilling swordfish, it's crucial to avoid overcooking as it can quickly become dry and tough. To ensure a juicy and tender result, keep a close eye on the fish while it's on the grill. The fish is done when it's opaque throughout but still moist in the center. You can check this by making a small cut in the thickest part of the fish. Remember, the fish will continue to cook for a few minutes after you remove it from the heat, so it's best to take it off the grill just before it's done to your liking.

Time-Saving Tips for Making Grilled Swordfish with Salsa

Prep ahead: Chop and prepare all the ingredients in advance to streamline the cooking process.

Multi-task: While the tomatoes are grilling, prepare the cucumber salsa to save time.

Use a timer: Set a timer to keep track of the grilling time for the swordfish to ensure it's perfectly cooked.

Organize ingredients: Arrange all the necessary ingredients and utensils before starting to cook for a more efficient process.

Grill in batches: If using a smaller grill, consider grilling the swordfish in batches to ensure even cooking.

Substitute Ingredients For Grilled Swordfish with Tomato-and-Cucumber Salsa Recipe

plum tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can provide a similar sweet and tangy flavor to the dish, and their smaller size can make for a visually appealing salsa.
cooking oil - Substitute with olive oil: Olive oil can add a rich and fruity flavor to the dish, enhancing the overall taste of the grilled swordfish and salsa.
cucumber - Substitute with zucchini: Zucchini can offer a similar refreshing and crunchy texture to the salsa, and its mild flavor complements the other ingredients well.
lemon juice or wine vinegar - Substitute with lime juice: Lime juice can provide a tangy and citrusy flavor similar to lemon juice, adding brightness to the salsa.
fresh dill - Substitute with fresh parsley: Fresh parsley can provide a vibrant and herbaceous flavor to the salsa, enhancing its freshness and aroma.
salt - Substitute with sea salt: Sea salt can offer a similar level of salinity and enhance the natural flavors of the ingredients in the dish.
fresh ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes can add a subtle heat and depth of flavor to the dish, complementing the grilled swordfish and salsa.
swordfish steaks - Substitute with halibut steaks: Halibut steaks can be a suitable alternative, offering a firm texture and mild flavor that pairs well with the tomato and cucumber salsa.

Best Way to Present Grilled Swordfish with Tomato and Cucumber Salsa

Elevate the swordfish: Place the grilled swordfish steak on the plate with precision, ensuring it is the focal point of the dish. Arrange it in a way that showcases its natural beauty and texture.
Artful tomato and cucumber salsa: Spoon the vibrant tomato and cucumber salsa beside the swordfish, creating a visually appealing contrast of colors and textures on the plate.
Garnish with fresh dill: Delicately sprinkle fresh dill over the swordfish and salsa, adding a pop of green and a hint of herbaceous aroma to the dish.
Drizzle with lemon juice or wine vinegar: Using a steady hand, drizzle a touch of lemon juice or wine vinegar around the plate, adding a subtle acidity that enhances the flavors of the dish.
Consider plate composition: Ensure the plate is visually balanced, with the swordfish, salsa, and garnishes thoughtfully arranged to create an aesthetically pleasing composition.
Use high-quality serving ware: Select elegant, high-quality serving ware that complements the colors of the dish and elevates the overall presentation.
Attention to detail: Pay close attention to the finer details, such as wiping the edges of the plate for a pristine presentation that reflects precision and care.

Essential Tools for Making This Swordfish Dish

Grill or broiler: You can use either a grill or a broiler to cook the swordfish. The grill will impart a smoky flavor, while the broiler will cook the fish quickly under high heat.
Cooking oil: Use cooking oil to coat the tomatoes and to brush the swordfish before grilling or broiling. It helps prevent sticking and adds flavor.
Knife: A knife will be needed to slice the cucumber and to remove the skins from the grilled tomatoes.
Cutting board: Use a cutting board to slice the cucumber and to prepare the ingredients for the salsa.
Medium glass or stainless-steel bowl: This bowl is used to mix and combine the grilled tomatoes, cucumber, lemon juice, dill, salt, and pepper to make the salsa.
Tongs or spatula: Use tongs or a spatula to flip the swordfish steaks while grilling or broiling.
Wine glass: A wine glass is recommended for serving the dish with a light white wine, such as muscadet de sêvre-et-maine from the Loire Valley in France.

Storing and Freezing Grilled Swordfish Leftovers

To store leftover grilled swordfish, place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3-4 days.
The tomato and cucumber salsa can be stored separately in an airtight container in the refrigerator for up to 2-3 days. The flavors will meld together and intensify over time.
To freeze the swordfish, wrap each piece individually in plastic wrap or aluminum foil, making sure to remove as much air as possible. Place the wrapped pieces in a freezer-safe container or resealable plastic bag. Label the container with the date and contents. Frozen swordfish can be stored for up to 2-3 months.
When ready to eat the frozen swordfish, thaw it in the refrigerator overnight. Once thawed, consume it within 1-2 days and do not refreeze.
It is not recommended to freeze the tomato and cucumber salsa as the texture and quality of the vegetables will deteriorate upon thawing. It is best to make the salsa fresh when needed.
If you have leftover grilled swordfish and salsa, you can enjoy them cold the next day as a refreshing and healthy lunch option. The flavors will have melded together, creating a delicious and convenient meal.

How To Reheat Leftover Grilled Swordfish

Preheat your oven to 350°F (175°C). Place the leftover swordfish on a baking sheet lined with parchment paper or aluminum foil. Brush the fish with a little olive oil or melted butter to prevent it from drying out. Bake for 10-15 minutes, or until the fish is heated through and the internal temperature reaches 145°F (63°C).
For a quicker reheating method, use a microwave. Place the swordfish in a microwave-safe dish and cover it with a damp paper towel. This will help maintain moisture. Microwave on high for 1-2 minutes, or until the fish is heated through. Be careful not to overheat, as this can cause the fish to become tough and rubbery.
If you have a stovetop grill pan, you can reheat the swordfish quickly while maintaining its grilled flavor. Preheat the grill pan over medium-high heat. Brush the fish with a little olive oil and place it on the hot grill pan. Cook for 1-2 minutes on each side, or until the fish is heated through and has regained some of its grilled charm.
To reheat the tomato and cucumber salsa, simply place it in a microwave-safe bowl and heat it on high for 30-60 seconds, stirring halfway through. Alternatively, you can reheat the salsa in a small saucepan over low heat, stirring occasionally, until it's warmed through.
When reheating the swordfish and salsa, be mindful not to overcook them, as this can alter their texture and flavor. The goal is to gently reheat the components until they're warm and enjoyable to eat.

Interesting Fact About Swordfish or Salsa

The tomato and cucumber salsa in this recipe provides a burst of freshness and flavor, complementing the grilled swordfish perfectly. Swordfish is a great source of lean protein and omega-3 fatty acids, making it a healthy choice for a delicious meal. This dish is also versatile and can be paired with a variety of sides, making it a great option for a family dinner or a special occasion. Enjoying this meal with a glass of muscadet de sêvre-et-maine from the Loire Valley in France can elevate the dining experience, adding a touch of sophistication to the meal.

Is Making Grilled Swordfish at Home Cost-Effective?

This grilled swordfish with tomato and cucumber salsa recipe is moderately cost-effective for a household. The main cost lies in the swordfish steaks, but the fresh vegetables and simple seasonings keep the overall cost reasonable. The dish offers a delightful combination of flavors and textures, making it a worthwhile investment for a special meal. On a scale of 1-10, I would rate this recipe an 8 for its taste, health benefits, and ease of preparation. The approximate cost for a household of 4 people would be around $30-$35, depending on the availability and pricing of the ingredients.

Is This Swordfish Recipe Healthy or Unhealthy?

The grilled swordfish with tomato and cucumber salsa recipe is a relatively healthy dish, offering several nutritional benefits:

Swordfish is a lean protein source, providing essential amino acids for muscle growth and repair
Tomatoes are rich in lycopene, a potent antioxidant that may help reduce the risk of certain cancers and heart disease
Cucumbers are low in calories and high in water content, aiding in hydration and weight management
The recipe uses minimal oil, reducing the overall fat content
Fresh dill adds flavor and contains beneficial compounds like monoterpenes, which have antioxidant properties

However, there are a few concerns to consider:

Swordfish can contain high levels of mercury, so consumption should be limited, especially for pregnant women and young children
The recipe calls for added salt, which may be a concern for those with high blood pressure or salt sensitivity

To further enhance the healthiness of this recipe, consider the following suggestions:

Choose swordfish from a reputable source to ensure lower mercury levels, or opt for a lower-mercury fish like cod or halibut
Reduce the added salt by half and rely on the natural flavors of the fresh ingredients to shine through
Incorporate additional vegetables into the salsa, such as bell peppers or red onions, to increase the fiber and nutrient content
Serve the swordfish and salsa over a bed of leafy greens or alongside a whole grain like quinoa to create a more balanced meal
Use a heart-healthy oil like olive oil instead of generic cooking oil

Editor's Opinion on This Swordfish Recipe

The grilled swordfish with tomato and cucumber salsa recipe is a delightful combination of flavors and textures. The charred tomatoes add a smoky sweetness to the salsa, while the crisp cucumber and zesty dill provide a refreshing contrast. The swordfish, seasoned simply with salt and pepper, allows the natural flavors of the fish to shine through. The wine recommendation of a light white wine with plenty of refreshing acidity is spot on, as it complements the dish perfectly. This recipe is a wonderful choice for a light and flavorful summer meal.

Enhance Your Grilled Swordfish with Tomato-and-Cucumber Salsa Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for complementing the grilled swordfish

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, a delightful side for the swordfish dish

Honey Glazed Carrots: Sweet and tender carrots glazed with honey, adding a touch of sweetness to balance the flavors of the grilled swordfish and salsa

Similar Seafood Recipes to Try

Grilled Salmon with Mango Salsa: Grilled salmon topped with a refreshing mango salsa is the perfect summer dish. The sweetness of the mango pairs beautifully with the savory salmon, creating a burst of flavors in every bite.

Lemon Garlic Roasted Chicken: This lemon garlic roasted chicken is juicy, flavorful, and incredibly easy to make. The zesty lemon and aromatic garlic infuse the chicken with deliciousness, making it a crowd-pleaser for any occasion.

Caprese Salad with Balsamic Glaze: This classic caprese salad is elevated with a drizzle of balsamic glaze, adding a sweet and tangy flavor to the fresh tomatoes, creamy mozzarella, and fragrant basil. It's a simple yet elegant dish that's perfect for a light lunch or appetizer.

Berry Cobbler with Vanilla Ice Cream: Indulge in the sweetness of summer with this delightful berry cobbler topped with a scoop of creamy vanilla ice cream. The warm, juicy berries and buttery crumble paired with the cold, velvety ice cream create a heavenly dessert that's sure to satisfy any sweet tooth.

Appetizers and Desserts That Complement This Swordfish Dish

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a rich mixture of cream cheese, garlic, and herbs. Bake until golden and bubbly for a delicious start to any meal.

Caprese Skewers: Impress your guests with these elegant and refreshing skewers featuring fresh mozzarella, cherry tomatoes, and basil. Drizzle with balsamic glaze for a burst of flavor in every bite.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The perfect way to satisfy your sweet tooth after a delicious meal.

Berry Parfait: Layered with creamy yogurt, fresh berries, and crunchy granola, this berry parfait is a delightful combination of textures and flavors. It's a light and refreshing dessert that's perfect for any occasion.

Why trust this Grilled Swordfish with Tomato-and-Cucumber Salsa Recipe:

This grilled swordfish recipe offers a delightful combination of flavors and textures. The succulent swordfish steaks are perfectly complemented by the vibrant tomatoes and crisp cucumber salsa, creating a refreshing and satisfying dish. The use of fresh dill and lemon juice enhances the overall taste, while the grilling method ensures a beautifully charred exterior and tender, flaky interior. With its simple yet elegant preparation, this recipe guarantees a delightful dining experience, making it a trustworthy choice for anyone seeking a delightful seafood dish.

Share your thoughts on this delicious Grilled Swordfish with Tomato-and-Cucumber Salsa recipe in the Recipe Sharing forum section and let us know if you have any tips or variations to enhance the flavors even more!

FAQ:

What is the best way to grill the swordfish?

The best way to grill swordfish is to preheat the grill to medium-high heat and oil the grates to prevent sticking. Grill the swordfish steaks for about 4-5 minutes on each side until they are golden brown and just cooked through.

Can I use a different type of fish for this recipe?

Yes, you can use a different type of fish if you prefer. Other firm-fleshed fish such as tuna or mahi-mahi can be substituted for swordfish in this recipe.

How can I tell if the swordfish is cooked through?

You can tell if the swordfish is cooked through by checking the internal temperature with a meat thermometer. The fish should reach an internal temperature of 145°F (63°C) when it is done.

Can I make the salsa ahead of time?

Yes, you can make the tomato and cucumber salsa ahead of time. Prepare the salsa and store it in the refrigerator for up to 24 hours before serving with the grilled swordfish.

What wine pairs well with this dish?

A light white wine with refreshing acidity, such as a Muscadet de Sèvre-et-Maine from the Loire Valley in France, pairs well with the grilled swordfish and fresh vegetable salsa.