Grilled Swordfish with Salsa Fresca

Name: Grilled Swordfish with Salsa Fresca
Cook time: 35 min
Total time: 1 min
Ingredients: 2 heirloom tomatoes, small dice; 1 jalapeño, minced (ribs and seeds removed if you’d like less heat); 1 small red onion, minced; 1/4 cup chopped fresh cilantro; Juice of 2 limes; Extra-virgin olive oil; Kosher salt and freshly cracked black pepper; 4 swordfish steaks, skin and bloodline removed

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Cook Time: 35 minutes

Total: 1 hours, 35 minutes

Servings: 4

Author : Michael Symon : Food Network

fish swordfish tomato

Ingredients

Remove All · Remove Spices · Remove Staples

2 heirloom tomatoes, small dice1 jalapeño, minced (ribs and seeds removed if you’d like less heat)1 small red onion, minced1/4 cup chopped fresh cilantroJuice of 2 limesExtra-virgin olive oilKosher salt and freshly cracked black pepper4 swordfish steaks, skin and bloodline removed

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Instructions

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Step 1

Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.

Step 2

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.