Grilled Swordfish with Lemon, Dill & Cucumber Sauce

Grilled Swordfish with Lemon, Dill & Cucumber Sauce
Photo by Scott Phillips


  • ½ tsp. granulated sugar
  • 2 tsp. minced fresh mint
  • 1 tsp. kosher salt
  • Kosher salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • Six 1-¼-inch-thick swordfish steaks (6 to 8 oz. each)
  • 2 Tbs. minced fresh dill
  • + 4 more ingredients
    • 1 Tbs. minced shallot
    • 1-½ Tbs. olive oil; more for brushing the grill
    • 1 medium English cucumber, peeled and finely diced to yield 2 cups
    • 2 Tbs. fresh lemon juice

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. Taste for seasoning aga...

View full recipe at Fine Cooking


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