Community Recipe
from [psfreeman]
Grilled Swordfish with Strawberry-Cucumber Salsa

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
  • Prep time:30 Minutes
  • Cook time:10 Minutes


  • 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


1. In a bowl, combine the strawberries, cucumber, cilantro, red onion, jalapeno, Tabasco and lime zest. Set aside.

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. Add lime juice and ΒΌ 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.

Go to full version of

Grilled Swordfish with Strawberry-Cucumber Salsa recipe