Grilled Swordfish with Tomato-and-Cucumber Salsa
Cooking fish on an outdoor grill is one of the joys of summer. Firm swordfish steaks are particularly well suited to this method, and here we've topped them with a seasonal salsa of cucumber, dill, and grilled tomatoes. The dish can also be made in the broiler.
- 1 1/4 pounds plum tomatoes (about 6), halved crosswise
- 1 tablespoon cooking oil
- 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
- 1 1/2 teaspoons lemon juice or wine vinegar
- 1 tablespoon chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)
- 1. Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil. Grill the tomatoes cut-side up (or broil them cut-side down), until the skins start to blacken, about 10 minutes. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl. Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients.
- 2. Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, 4 to 5 minutes longer. Serve with the salsa.
- Fish Alternatives: Halibut, marlin, and salmon steaks are also delicious grilled, and any of these would go well with the salsa.
- Variations: Use 1 tablespoon chopped fresh basil in place of the dill. A tablespoon of fresh mint is another tasty alternative.
- Wine Recommendation: A light white wine with plenty of refreshing acidity is perfect with both the fish and the fresh vegetables. Try a Muscadet de Sèvre-et-Maine from the Loire Valley in France.
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