Grilled Swordfish is an elegantly simple meal that bursts with flavor by adding my Mediterranean salsa. Head outside and heat up your grill, or stay indoors and use a traditional skillet. Either way your swordfish will be flaky and delicious.
I always enjoy light and fresh foods during the summer, and a thick piece of swordfish is all of that and more. The flavors of the Mediterranean are a wonderful compliment to the fish and a meal that your whole family will love. Its time to start up your grill!
Grilled Swordfish with Mediterranean Salsa
1/2 cup chopped Cherry tomatoes
1/4 cup chopped Kalamata olives
1 teaspoon capers, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon fresh thyme, finely chopped
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2 pounds swordfish, cut into 4 pieces
Salt and pepper (garnish)
1. Season swordfish with salt and pepper (garnish) and refrigerate while preparing salsa.
2. Combine first nine ingredients in a bowl, tossing to create a salsa. Let stand for 30 minutes.
3. Preheat grill, or skillet, to medium heat. Grill swordfish for three to five minutes on each side depending on thickness.
4. Place each piece of swordfish on an individual plate and top with salsa. Serves four.