Grilled Swordfish with Lemon, Dill & Cucumber Sauce

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


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

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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