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 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.
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