Grilled Swordfish with Mint-Cucumber Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward. Ingredients:
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) |
Directions:
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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