Grilled Swordfish with Cucumber-Melon Salsa 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!