This is a huge family favorite. If you are not a fan of swordfish for any reason, feel free to substitute with another firm white fish, like barramundi.
4 6oz portions of swordfish
Salt and Pepper
Olive Oil
1 Cucumber
2-3 plum tomatoes
1/2 Jalapeño pepper
1 lime
To make the salsa, peel the cucumber and cut in half lengthwise.
Using a spoon, remove the seeds from the cucumber.
Cut in long strips, then dice into 1/4 inch cubes and place into a bowl.
Halve the tomatoes, and remove the seeds with the spoon.
Dice and add to the bowl.
Halve the jalapeño and remove the seeds. (Use the whole thing if you like it spicier)
Dice and add to the bowl.
Juice the lime and add it to the bowl.
Add 2-3 tbsp good, unfiltered olive oil.
Add Salt and pepper to taste.
Mix to combine and set aside to let the flavors mingle and meld together.
Liberally oil both sides of the swordfish, and sprinkle with salt and pepper.
Over direct, medium high heat – grill the fish 6-8 min a side till cooked through.
I like to serve the fish on the plate with a generous spoon or two of the salsa on top. The salsa really brightens up the fish. I typically serve this with a fruity spinach salad and steamed broccolini.