Grilled Swordfish with Lemon, Dill & Cucumber Sauce

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


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

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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