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Grilled Swordfish with Tomato-and-Cucumber Salsa

Grilled Swordfish with Tomato-and-Cucumber Salsa
Photo by © Melanie Acevedo

Ingredients

  • 1 tablespoon cooking oil
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon fresh-ground black pepper
  • 1 tablespoon cooking oil
  • 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)
  • 1 ¼ pounds plum tomatoes (about 6), halved crosswise
  • ½ teaspoon fresh-ground black pepper
  • + 9 more ingredients
    • 1 ½ teaspoons lemon juice or wine vinegar
    • 1 ½ teaspoons lemon juice or wine vinegar
    • 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)
    • 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
    • 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
    • 1 tablespoon chopped fresh dill
    • 1 ¼ pounds plum tomatoes (about 6), halved crosswise
    • 1 teaspoon salt
    • 1 teaspoon salt

1. Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil. Grill the tomatoes cut-side up (or broil them cut-side down), until the skins start to blacken, about 10 minutes. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl. Add the c...

View full recipe at My Recipes

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