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.
2 cups peeled English cucumber, small dice (from 1 medium cucumber)
1 cup cantaloupe, small dice
1/4 cup red onion, finely chopped
4 teaspoons freshly squeezed lemon juice
4 teaspoons olive oil
2 teaspoons fresh Italian parsley, finely chopped
1 teaspoon packed lemon zest
1 teaspoon fresh oregano, finely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the fish:
6 (4- to 6-ounce) swordfish fillets (about 2 pounds)
Freshly ground black pepper
For the salsa:
Combine all of the ingredients in a large, nonreactive bowl and stir until well coated. Cover and refrigerate until ready to serve.
For the fish:
Heat a gas or charcoal grill to medium high (about 375°F to 425°F) or a grill pan over medium-high heat and rub the grill or grill pan with a towel dipped in vegetable oil. Coat both sides of the swordfish with oil and season all over with salt and pepper.
Place the fish on the grill and cook, undisturbed, until dark grill marks form, about 5 minutes. Turn and grill until the fillets are just cooked through and opaque, about 3 to 4 minutes more.
Transfer the fish to individual plates, top each fillet with salsa, and serve.