Grilled Swordfish Recipe

2 (6 ounce) swordfish steaks

1 tablespoon lemon juice

1 1/2 teaspoons lemon pepper

1 teaspoon dried dill weed

2 cloves of minced garlic

Preheat an outdoor grill for medium-high heat (450 degrees F).

In a small bowl, mix together the lemon juice, lemon pepper, and dill weed. Brush this mixture onto each side of your swordfish steaks.

Spread minced garlic just on one side of each piece of fish.

Clean and liberally oil grate to prevent sticking. Grill garlic side-up 5 minutes, flip just once, and continue grilling swordfish another 5 minutes or until it flakes easily with a fork.

This grilling recipe is HOT but the cool cucumber sauce balances it out perfectly.


Cucumber Sauce

2 small cucumbers, peeled, seeded, and finely diced (or pickling cucumbers)

1/2 teaspoon salt

1/8 teaspoon pepper

2/3 cup low-fat plain yogurt (or sour cream)

1/2 teaspoon minced fresh mint leaves

1/2 teaspoon minced fresh dill

1 teaspoon minced fresh onion

Swordfish Marinade

2 tablespoons olive oil

1/2 cup onion, minced

3 cloves garlic, minced

1 cup of your favorite red chili sauce

2 tablespoons apple cider vinegar

2 teaspoons Worcestershire sauce

1/8 teaspoon ground black pepper

2 pounds swordfish steaks, cut 1 1/2-inches thick

Lemon, freshly squeezed (for garnish)

In a small serving bowl stir together all of the cucumber sauce ingredients. Refrigerate to chill it before serving.

Preheat an outdoor grill for medium-high heat (450 degrees F).

Meanwhile, add all of the swordfish marinade ingredients except the fish and fresh squeezed lemon juice to a blender. Blend at least 15 seconds to thoroughly combine all of the flavors.

Place the swordfish steaks in a bowl and pour spicy marinade over them. Set aside until grill is ready.

Clean and lightly oil grate. Grill swordfish 5 minutes per side, flipping once. Brush fish with marinade throughout grilling. Serve sprinkled with fresh lemon juice and cool cucumber sauce.