• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C
MineralsSelenium, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 pound(s) plum tomatoes (about 6) , halved crosswise

  2. 1 tablespoon(s) cooking oil

  3. 1 cucumber , peeled, halved lengthwise, seeded, and cut into 1/4-inch dice

  4. 1 1/20 teaspoon(s) lemon juice or wine vinegar

  5. 1 tablespoon(s) chopped fresh dill

  6. 1 teaspoon(s) salt

  7. 1/20 teaspoon(s) fresh-ground black pepper

  8. 4 swordfish steaks , about 1 inch thick (about 2 pounds in all)

Instructions Jump to Ingredients ↑

  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 cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients.

  2. Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, 4 to 5 minutes longer. Serve with the salsa.

  3. Wine Recommendation: A light white wine with plenty of refreshing acidity is perfect with both the fish and the fresh vegetables. Try a Muscadet de Sêvre-et-Maine from the Loire Valley in France.


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