Grilled Swordfish With Nectarine-Onion Salsa Recipe

Name: Grilled Swordfish With Nectarine-Onion Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs about 6 nectarines, quartered; 2 red onions, quartered; 2 tablespoons extra virgin olive oil, plus more; extra virgin olive oil, for grilling; coarse salt; fresh ground pepper; 2 teaspoons Dijon mustard; 2 tablespoons white wine vinegar; 1 teaspoon white wine vinegar; 2 teaspoons jalapeno chile, seeded and minced; ¼ cup of fresh mint, torn; 5 swordfish steaks (each 1 lb, and 1-inch thick)

Servings: persons

2 lbs about 6 nectarines, quartered
2 red onions, quartered
2 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for grilling
coarse salt
fresh ground pepper
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon white wine vinegar
2 teaspoons jalapeno chile, seeded and minced
¼ cup of fresh mint, torn
5 swordfish steaks (each 1 lb, and 1-inch thick)

1
Preheat grill to medium heat.
2
Toss nectarines and onions with oil in a medium bowl.
3
Season with salt and pepper.
4
Grill nectarines and onions, turning often, until softened, 15-20 minutes.
5
Reserve juices in a bowl.
6
Trasnsfer nectarines and onions to a cutting board, and let cool slightly.
7
Combine mustard, vinegar, and chile, in the reserved bowl.
8
Cut nectarines and onions into 1/4 - 1/2 inch thick slices.
9
Add to bowl.
10
Stir in mint, and season with salt and pepper.
11
Lightly coat both sides of each swordfish steak with oil.
12
Season with salt and pepper.
13
Grill turning once, until cooked through, 3-4 minutes per side.
14
Cut each fish in half, and transfer to serving platter.
15
Top with nectarine-onion salsa.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 lbs about 6 nectarines, quartered, 2 red onions, quartered, 2 tablespoons extra virgin olive oil, plus more, extra virgin olive oil, for grilling, and more.

Yes, Grilled Swordfish With Nectarine-Onion Salsa 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!

Grilled Swordfish With Nectarine-Onion Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions