Grilled Swordfish with Kiwi and Tomato Salsa

Name: Grilled Swordfish with Kiwi and Tomato Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 4 pieces swordfish steaks (each about 170g (6 oz)); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon lemon zest (freshly grated); 2 kiwis (peeled and diced); 2 tomatoes (diced); 1/4 cup red onion (finely chopped); 1 tablespoon lime juice (freshly squeezed); 2 tablespoons fresh cilantro (chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper

35 min 4 servings Medium

All Recipes

This vibrant grilled swordfish dish is elevated with a zesty kiwi and tomato salsa, perfect for a refreshing and flavourful meal.

Prep

20 min

Cook

10 min

Total

35 min

Servings

Difficulty

Medium

Grilled swordfish is a delightful seafood option that pairs wonderfully with fresh and zesty flavours. The firm texture of swordfish makes it ideal for grilling, as it holds up well without falling apart. Accompanied by a refreshing kiwi and tomato salsa, this dish brings a burst of colour and flavour to the table. The sweetness of the kiwi balances the acidity of the tomatoes, creating a harmonious topping for the succulent fish.

Ingredients

Servings

Swordfish

Kiwi and Tomato Salsa

Instructions

Prepare the grill

Preheat your grill to medium-high heat, approximately 400°F (200°C). Clean and oil the grates.

Pro tip: Oiling the grates will help prevent the fish from sticking.

Season the swordfish

In a small bowl, mix olive oil, salt, black pepper, and lemon zest. Brush the mixture over both sides of the swordfish steaks.

Pro tip: Allow the fish to marinate for a few minutes to absorb the flavours.

Grill the swordfish

Place the swordfish steaks on the grill. Cook for 4-5 minutes per side, or until the fish is opaque and reaches an internal temperature of 145°F (63°C).

Pro tip: Use a meat thermometer to check the internal temperature at the thickest part of the fish.

Prepare the salsa

In a medium bowl, combine the diced kiwis, tomatoes, red onion, lime juice, cilantro, salt, and black pepper. Mix well.

Pro tip: For a spicier salsa, add a pinch of red pepper flakes.

Rest the swordfish

Once cooked, remove the swordfish from the grill and let it rest for 5 minutes to allow the juices to redistribute.

Serve

Plate the grilled swordfish and top with generous spoonfuls of the kiwi and tomato salsa. Serve immediately.

Pro tip: Garnish with extra cilantro for a burst of colour.

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Tips & Tricks

<ul><li>Choose ripe kiwis for a naturally sweet salsa.</li><li>Ensure your grill is preheated for the perfect sear.</li><li>Allow the swordfish to rest for a few minutes to retain its juices.</li></ul>

Serving Suggestions

Serve the grilled swordfish with a side of steamed vegetables or a light salad for a complete meal. This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc. To make ahead, prepare the salsa a few hours in advance and store it in the refrigerator. The swordfish is best enjoyed fresh off the grill, but leftovers can be stored in an airtight container for up to two days.