Grilled Swordfish with Mint-Cucumber Salsa Recipe

Grilled Swordfish with Mint-Cucumber Salsa Recipe

  • 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)
  1. 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.)
  2. 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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