Grilled Swordfish with Cucumber Lime SalsaRomulo Yanes
Cooks' note:
Salsa can be made 2 hours ahead and chilled, covered.
Recipe information
Yield
Makes 1 servings
Ingredients
For swordfish
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon vegetable oil plus additional for brushing pan
1 teaspoon ground coriander
1 (1-inch-thick) swordfish steak (6 ounces)
For salsa
1 lime
1 (1/4-pound) Kirby cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup)
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped scallion greens
1 teaspoon finely chopped fresh jalapeño or serrano chile (including seeds)
1 teaspoon sugar, or to taste
1/4 teaspoon salt
Special Equipment
a well-seasoned ridged grill pan
Preparation
Marinate swordfish:
Step 1
Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
Make salsa while swordfish marinates:
Step 2
Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
Grill swordfish:
Step 3
Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.
