Grilled Swordfish with Cucumber-Melon Salsa

Ingredients

• 6 (4- to 6-ounce) swordfish fillets (about 2 pounds)
• Vegetable oil
• For the fish::
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• 1 teaspoon fresh oregano, finely chopped
• 1 teaspoon packed lemon zest
• + 7 more ingredients
• • 2 teaspoons fresh Italian parsley, finely chopped
  • 4 teaspoons olive oil
  • 4 teaspoons freshly squeezed lemon juice
  • ¼ cup red onion, finely chopped
  • 1 cup cantaloupe, small dice
  • 2 cups peeled English cucumber, small dice (from 1 medium cucumber)
  • For the salsa::

For the salsa: Combine all 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 high (about 400°F) or a grill pan over medium-high heat and rub the grill or grill pan with a towe...

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