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Cilantro Lime Swordfish with Watermelon Strawberry Salsa

Cilantro Lime Swordfish with Watermelon Strawberry Salsa

Swordfish is one of the most popular types of fresh fish that we sell at Snug Harbor Fish Company. But when customers purchase the fish, lots of them ask the question, “what’s the best way to cook swordfish?” We receive a lot of praise for a Swordfish dish on our take-out dinner menu: Grilled Swordfish with Salsa of the Day, so we want to share that popular recipe with everyone!

RECIPE

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Yields: 2 servings

Snug Harbor Fish Company - Download PDF

Download PDF


Ingredients for the Swordfish:
  • 1 lb. Swordfish
  • ¼ cup chopped cilantro
  • 1 Tablespoon olive oil
  • ¼ teaspoon black pepper
  • 2 limes squeezed
Ingredients for the Salsa:
  • 6 mint leaves
  • ½ shallot
  • 3 small green hot peppers
  • 1 Tablespoon Balsamic vinegar
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 Tablespoon olive oil
  • 1 ½ cups watermelon (rinds and seeds removed)
  • 8 strawberries (hulled and chopped bite size)
Instructions for the Swordfish:
  1. Pour lime juice and olive oil over the Swordfish steaks so you coat both sides of the fish. Season with salt and pepper and all of the cilantro leaves.
  2. Preheat an outdoor gas grill until it is smokin’ hot. Grill the fish for 5-to-7 minutes per side until it flakes easily with a fork. You can cut into the thickest piece of the Swordfish to make sure the inside is cooked through. Actual grilling time will depend on the thickness of your fillet.
Instructions for the Salsa:
  1. Chop watermelon and strawberries into bite-sized pieces.
  2. Mince shallot and hot peppers.
  3. Put watermelon, strawberries, hot peppers, and shallots in a bowl and gently toss.
  4. Drizzle olive oil and balsamic vinegar, and gently toss once more.
  5. Sprinkle black pepper and top with mint.
  6. Season with a little salt and serve immediately over the cilantro lime swordfish.

Make the dish complete by serving the Swordfish topped with salsa over some buttery rice pilaf or a tossed salad.

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