This recipe is about as summery as you can get, and grilling is the perfect cooking method for swordfish. Imagine eating this delicious meal outside while enjoying the sun. This kind of cooking is what summer is all about and swordfish is really popular. Its meatiness means it will not fall through the grill, and pairing it with a light cantaloupe and tomato salsa means you can make a nutritious meal in minutes.
Try not to buy imported swordfish, because it is in low supply and often caught by long-line. A better choice is American swordfish which has been caught by harpoon or hand-line. If you cannot find any kind of swordfish, then make this recipe with tuna, mahi-mahi, or halibut instead.
If you fancy something a bit different, then stir-fry some chopped vegetables (mushrooms, onion, tomatoes, zucchini, and bell pepper would work) for a few minutes, then add a splash of balsamic vinegar and serve your grilled swordfish on top of this mixture instead of the salsa. Either option is good, so it just depends whether you want a chilled side dish or a warm one. Do not let a lack of cantaloupe stop you from making this though. All you really need is the swordfish and a hot grill, and you can serve it with any side dish you want to prepare.
- 6 swordfish filets, about 5 oz each
- Vegetable oil, salt and black pepper, as needed
- Salad cress or watercress, for garnish
- Balsamic vinegar and extra-virgin olive oil, for garnish (optional)
- ½ cup diced orange bell pepper
- 1¼ tablespoons olive oil
- 1¼ tablespoons lemon juice
- 2 teaspoons finely chopped fresh parsley
- ½ teaspoon salt
- ½ cup chopped tomatoes
- 1 cup diced cantaloupe
- ¼ cup chopped red onion
- 1 teaspoon lemon zest
- 1 cup green fava beans from a can, drained
- 1 teaspoon finely chopped fresh oregano
- ¼ teaspoon black pepper
- Stir together all the salsa ingredients in a nonreactive bowl (not metal or plastic) until everything is well combined.
- Cover and refrigerate until ready to serve.
- Heat a grill to medium-high or a grill pan over a medium-high heat, and rub the grill or grill pan with a towel dipped in vegetable oil.
- Rub both sides of the fish with oil and then season all over using salt and black pepper.
- Place the swordfish on the grill and cook undisturbed for 5 minutes or until you can see dark grill marks appear.
- Flip and grill for another 3 minutes or until the filets are just cooked through.
- Drizzle a little balsamic vinegar and extra-virgin olive oil 6 dinner plates, if you like.
- Divide the salsa between the plates and then top with the fish.
- Arrange the salad cress or watercress on top and serve right away.
Eating al fresco is what summer is all about. Enjoying long sunny days is always made better when the grill has been fired up and your favorite foods are sizzling away on there. Chicken and burgers might remain the most popular grilling options but do not forget about fish. The smoke from the grill gives an incredible flavor to all kinds of fish, and the heartiness of swordfish means you can pair it with a light vegetable side dish and still end up with a fully satisfying meal. You can see from the photo how the addition of brightly colored fruit and veggies makes this dish look really fresh and appetizing.
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