25675 Grilled Swordfish with Cucumber-Melon Salsa 20 mins 10 mins 6 servings Tue Aug 11 07:48:00 -0700 2009 Thu Aug 13 16:49:01 -0700 2009 Easy American CHOW http://www.chow.com/recipes/25675 Thu, 13 Aug 2009 23:49:01 GMT A simple preparation with a big payoff A simple preparation with a big payoff. Fish on the grill is as summery as it gets. Hearty swordfish won’t flake and fall through the grates, and when paired with a light melon and cucumber salsa it makes for a healthy meal that’s ready in minutes.

What to buy: Avoid imported swordfish, which is in low supply and is usually caught by longline. Instead, go for U.S. swordfish that’s been caught by handline or harpoon. If you can’t find swordfish, try this recipe with tuna, halibut, or mahi mahi.

This recipe was featured as part of our Cooking with Summer Ingredients story and our Easy Weeknight Dinners photo gallery.

]]> For the salsa:
  1. Combine all ingredients in a large, nonreactive bowl and stir until well coated. Cover and refrigerate until ready to serve.
For the fish:
  1. Heat a gas or charcoal grill to high (about 400°F) or a grill pan over medium-high heat and rub the grill or grill pan with a towel dipped in oil. Coat both sides of the swordfish with oil and season all over with salt and freshly ground black pepper.
  2. Place fish on the grill and cook, undisturbed, until dark grill marks form, about 5 minutes. Turn and grill until just cooked through and opaque, about 3 to 4 minutes more.
  3. Transfer fish to individual plates, top each fillet with salsa, and serve.
]]> http://www.chow.com/assets/2009/07/grilled_swordfish_2_290.jpg Amy Wisniewski 50 Main For the salsa::

]]> 2 cups peeled English cucumber, small dice (from 1 medium cucumber)**

]]> 1 cup cantaloupe, small dice

]]> 54 1/4 cup red onion, finely chopped

]]> 43 4 teaspoons freshly squeezed lemon juice

]]> 4 teaspoons olive oil

]]> 203 2 teaspoons fresh Italian parsley, finely chopped

]]> 43 1 teaspoon packed lemon zest

]]> 199 1 teaspoon fresh oregano, finely chopped

]]> 301 1/2 teaspoon kosher salt

]]> 305 1/4 teaspoon freshly ground black pepper

]]> For the fish::

]]> Vegetable oil

]]> 551 6 (4- to 6-ounce) swordfish fillets (about 2 pounds)

]]> 7079 amy wisniewski 1 chow 644 summer 349 fish 388 healthy 6254 pescatarian 6027 gluten free 10054 dairy free 8548 no fuss 21873 pescetarian 765 outdoors 747 grilling 7596 summer ingredients