Grilled Swordfish With Tomato Artichoke Salsa Recipe

Name: Grilled Swordfish With Tomato Artichoke Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) swordfish steaks; 2 cloves garlic; 1/4 cup olive oil; 1/4 cup freshly sqeezed lemon juice; 1 pinch salt and pepper; Salsa; 1 tomatoes, diced; 1 (6 ounce) jar marinated artichoke hearts, coarsely chopped; 1 green onion, sliced (include tops); 1/3 cup frozen corn kernels, cooked; 2 tablespoons freshly chopped cilantro; 1 pinch salt and pepper

Servings: persons

2 (6 ounce) swordfish steaks
2 cloves garlic
1/4 cup olive oil
1/4 cup freshly sqeezed lemon juice
1 pinch salt and pepper
Salsa
1 tomatoes, diced
1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
1 green onion, sliced (include tops)
1/3 cup frozen corn kernels, cooked
2 tablespoons freshly chopped cilantro
1 pinch salt and pepper

1
Combine garlic, olive oil, lemon juice and seasonings and place along with swordfish into ziplock bag.
2
Marinate fish for 30 minutes turning frequently.
3
In small bowl, combine tomatoes, artichoke hearts, onion, corn and cilantro.
4
Add seasonings if desired.
5
Set aside while swordfish is marinating.
6
Remove swordfish from bag and discard remaining marinade.
7
Grill for approximately 5 minutes per side.
8
Top with salsa and serve.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: 2 (6 ounce) swordfish steaks, 2 cloves garlic, 1/4 cup olive oil, 1/4 cup freshly sqeezed lemon juice, and more.

Yes, Grilled Swordfish With Tomato Artichoke 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.

Grilled Swordfish With Tomato Artichoke Salsa

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