Grilled Swordfish with Lemon, Dill & Cucumber Sauce
Delicate and light, this cucumber sauce has a loose texture that’s somewhere between a vinaigrette and a salad. It complements most any grilled fish, so feel free to substitute salmon, tuna or halibut steaks for the swordfish.
- 1 medium English cucumber, peeled and finely diced to yield 2 cups
- 2 Tbs. fresh lemon juice
- 1/2 tsp. granulated sugar
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 Tbs. minced fresh dill
- 1 Tbs. minced shallot
- 2 tsp. minced fresh mint
- 1-1/2 Tbs. olive oil; more for brushing the grill
- Six 1-1/4-inch-thick swordfish steaks (6 to 8 oz. each)
- 1 tsp. kosher salt
- For the Sauce
- Put the cucumber in a medium bowl. Add the lemon juice and the sugar, toss to combine, and season with salt and pepper to taste.
- Stir in the olive oil, dill, shallot, and mint, and add more salt and pepper if necessary. Let sit for 30 minutes to allow the flavors to marry. Season with salt and pepper as necessary. For the Swordfish:
- Preheat the oven to 375℉.
- Lightly oil both sides of the swordfish and season with salt and pepper. Oven
- Cook the swordfish for approximately 17 minutes without touching. 2. Serve immediately, topped with the cucumber sauce. Grill
- Grill the swordfish steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes, flip and repeat.
- Serve immediately, topped with the cucumber sauce.
Source: Accounting for Taste – Grilled Swordfish with Lemon, Dill & Cucumber Sauce