Grilled Swordfish with Strawberry-Cucumber Salsa

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.