Grilled Swordfish with Tomato-and-Cucumber Salsa Recipe

Grilled Swordfish with Tomato-and-Cucumber Salsa Recipe

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



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


  1. Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil.

  2. 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.

  3. 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.

  4. Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon pepper

  5. Grill or broil the fish for 4 minutes. Turn and cook for 4 to 5 minutes longer until golden brown and just done.

  6. 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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