Grilled Swordfish with Salsa Fresca

Recipe courtesy of Michael Symon

Show: Symon's Dinners Cooking Out

Episode: Memories to Grill For

Grilled Swordfish with Salsa Fresca

Name: Grilled Swordfish with Salsa Fresca
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Ingredients: 2 heirloom tomatoes, small dice; 1 jalapeño, minced (ribs and seeds removed if you’d like less heat); 1 small red onion, minced; 1/4 cup chopped fresh cilantro; Juice of 2 limes; Extra-virgin olive oil; Kosher salt and freshly cracked black pepper; 4 swordfish steaks, skin and bloodline removed

Getting reviews...

Level: Easy

Total: 1 hr 35 min (includes resting time)
Active: 35 min

Yield: 4 servings

Level: Easy

Total: 1 hr 35 min (includes resting time)
Active: 35 min

Yield: 4 servings

Ingredients

Deselect All

2 heirloom tomatoes, small dice

1 jalapeño, minced (ribs and seeds removed if you’d like less heat)

1 small red onion, minced

1/4 cup chopped fresh cilantro

Juice of 2 limes

Extra-virgin olive oil

Kosher salt and freshly cracked black pepper

4 swordfish steaks, skin and bloodline removed

Directions

Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.