Grilling season is not over yet. Take advantage of these late summer and fall evenings with a grilled swordfish dinner served with a fresh fruit salsa that's light and delicious.
I try to incorporate plenty of fish in my diet. It can be tough because my husband is not a big seafood fan. I could eat it every day!
He prefers milder tasting fish and lucky for him swordfish fits his expectations.
What does swordfish tastes like?
I would describe it as firm and meaty. Perfect for grilling because it keeps its texture and doesn't fall apart when cooking. It has a slightly sweet, mild flavor. It's delicious with a summer fruit salsa.
We enjoy swordfish plucked fresh out of the ocean when we visit my folks who live on the Outer Banks of North Carolina. And we eat it whenever we can.
But back in Ohio I buy it frozen and let it thaw in the refrigerator until I'm ready to use it.
For this recipe, I mixed together a summer fruit salsa of peaches, tomatoes and avocados and tossed it with lime juice and fresh herbs from the garden.
The height of summer brings out the full flavor of peaches and tomatoes, a perfect topping for this fish.
Grilling this fish is easy. You just drizzle on a little olive oil, salt and pepper and grill it like a filet mignon, about 6–7 minutes per side and it's done. Be careful not to overcook it.
Serve this swordfish on a bed of greens with a chilled rosé. It's the perfect meal to enjoy on the patio.
Grilled Swordfish with a Fruit Salsa
Serves two. Total time: 30 minutes
- 2 (8 ounce) swordfish steaks
- 1 peach, chopped
- 1 avocado, chopped
- 1 tomato, chopped
- 1/2 red pepper, chopped
- 5 basil leaves, chopped
- 5 mint leaves, chopped
- 1 lime, squeezed
- 2 tablespoons olive oil
- 1 tablespoon honey
- Kosher salt and pepper
- Fresh greens
Prepare the fruit salsa. Mix together the peach, avocado, tomato, red pepper, basil and mint, 1 tablespoon of the olive oil, the lime juice and honey. Season with salt and pepper, stir to mix and set aside.
Preheat the grill to medium heat. Prepare the swordfish steaks. Drizzle each with half a tablespoon of olive oil and season with kosher salt and pepper. Grill the swordfish for a total of 12 minutes, about 6 minutes per side.
Arrange greens such as a spring mix or arugula on each plate and serve the swordfish on top. Spoon the fruit salsa over the fish and serve.