Grilled Swordfish with Lemon, Dill & Cucumber Sauce

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


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

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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