Grilled Swordfish with Cucumber-Melon Salsa Recipe Recipe

Name: Grilled Swordfish with Cucumber-Melon Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups peeled English cucumber, small dice (from 1 medium cucumber); 1 cup cantaloupe, small dice; 1/4 cup red onion, finely chopped; 4 teaspoons freshly squeezed lemon juice; 4 teaspoons olive oil; 2 teaspoons fresh Italian parsley, finely chopped; 1 teaspoon packed lemon zest; 1 teaspoon fresh oregano, finely chopped; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Vegetable oil; 6 (4- to 6-ounce) swordfish fillets (about 2 pounds); Salt; Freshly ground black pepper

Servings: persons

2 cups peeled English cucumber, small dice (from 1 medium cucumber)
1 cup cantaloupe, small dice
1/4 cup red onion, finely chopped
4 teaspoons freshly squeezed lemon juice
4 teaspoons olive oil
2 teaspoons fresh Italian parsley, finely chopped
1 teaspoon packed lemon zest
1 teaspoon fresh oregano, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable oil
6 (4- to 6-ounce) swordfish fillets (about 2 pounds)
Salt
Freshly ground black pepper

1
Combine all of the ingredients in a large, nonreactive bowl and stir until well coated.
2
Cover and refrigerate until ready to serve.
3
Heat a gas or charcoal grill to medium high (about 375 degrees F to 425 degrees F) or a grill pan over medium-high heat and rub the grill or grill pan with a towel dipped in vegetable oil.
4
Coat both sides of the swordfish with oil and season all over with salt and pepper.
5
Place the fish on the grill and cook, undisturbed, until dark grill marks form, about 5 minutes.
6
Turn and grill until the fillets are just cooked through and opaque, about 3 to 4 minutes more.
7
Transfer the fish to individual plates, top each fillet with salsa, and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups peeled English cucumber, small dice (from 1 medium cucumber), 1 cup cantaloupe, small dice, 1/4 cup red onion, finely chopped, 4 teaspoons freshly squeezed lemon juice, and more.

Yes, Grilled Swordfish with Cucumber-Melon Salsa Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Swordfish with Cucumber-Melon Salsa Recipe

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