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Grilled Swordfish with Cucumber Key Limes Salsa
By Chef Andrew Faulkner

Grilled Swordfish with Cucumber Key Limes Salsa


1 tablespoon Key Limes juice freshly squeezed
1 teaspoon Honey
1 teaspoon Vegetable Oil plus additional for brushing pan
1 teaspoon Ground Coriander
1 Swordfish Steak (6 ounces) 1 inch thick

1 Hot House Cucumbers (English Cucumbers) peeled seeded and cut into 1/4 inch dice (3/4 cup)
1 tablespoon Cilantro finely chopped
1 tablespoon Scallions Greens finely chopped
1 teaspoon Jalapeno Chile or Serrano Chile (including seeds) finely chopped
1 teaspoon Sugar or to taste
1/4 teaspoon Salt

Special Equipment
A well-seasoned ridged grill pan.

Marinade for Swordfish
Stir together lime juice, honey, oil, and coriander in a shallow dish. Gently rinse off and pat dry swordfish. Add swordfish to marinade, turning to coat, and marinate at room temperature. Marinate no more than 15 minutes, turning fish once halfway through marinating. (Do not marinate longer.)

Make salsa while swordfish is marinating. Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.

Grilling Swordfish
Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.

Salsa can be made 2 hours ahead, chilled, and covered.

Makes 2 servings.