Grilled Swordfish with Strawberry-Cucumber Salsa

"Strawberries: Beyond Desserts" by Michael Hastiings. Shawn Guffey, a student at Johnson & Wales University: Charlotte, NC, won a $500 scholarship from the N.C. Strawberry Project for this recipe. Recipe published in the Winston-Salem Journal: May 4, 2011.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 1 cup(s) strawberries, diced
  • 1 cup(s) cucumber, peeled, seeded and diced
  • 3 tablespoon(s) cilantro leaves, freshly chopped
  • 1 1/2 tablespoon(s) red onion, minced
  • 1 teaspoon(s) jalapeno, minced
  • 1/4 teaspoon(s) Tabasco Hot Sauce
  • 1 lime, juice and zest, separated
  • 4 swordfish steaks, 6 ounces each
  • 2 1/2 tablespoon(s) olive oil
  • Kosher salt and fresh ground black pepper

Preparation

  1. 1. In a bowl, combine the strawberries, cucumber, cilantro, red onion, jalapeno, Tabasco and lime zest. Set aside.
  2. 2. Heat grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill fish for about 3 minutes, giving a quarter turn halfway through to make grill marks. Flip over and continue grilling for 3 to 4 minutes for medium doneness. Remove from the grill and place on warm serving plates.
  3. 3. Add lime juice and ¼ teaspoon salt to the salsa and combine. Taste and adjust seasoning, if necessary. Place a generous portion onto the plate with the swordfish and serve immediately.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Swordfish with Strawberry-Cucumber Salsa Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy