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Grilled Swordfish with Tomato and Sweet Pepper Salsa

Yankee Plus Dec 2015


by in May 2009
Grilled Swordfish with Tomato and Sweet Pepper Salsa
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Here's another terrific salsa, which we make when someone gives us a big bag of tomatoes and peppers from their garden. It's delicious on fish, but also on just about everything else–chicken, scrambled eggs–or just used as a dip. —Martha Greenlaw

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  • 2 ripe tomatoes, seeded and chopped
  • 1/3 cup diced green pepper
  • 1/3 cup diced yellow pepper
  • 1/3 cup diced red onion
  • 2 tablespoons, plus 2 teaspoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 large garlic clove, crushed through a press or minced
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • salt and freshly ground black pepper
  • four 6-ounce swordfish steaks, about 1-1/2 inches thick


1. In a large bowl, combine the tomatoes, green pepper, yellow pepper, red onion, 2 tablespoons oil, lime juice, vinegar, garlic, basil, and thyme. Season with salt and pepper to taste. The salsa can be made up to 3 hours ahead.
2. Build a hot charcoal fire or preheat a gas grill. Brush the fish with the remaining 2 teaspoons of oil and season with salt and pepper. Grill, turning once, until nicely charred and the fish is just cooked through, about 5 minutes per side.
3. Spoon the salsa over the fish and serve.

Note: Swordfish steads are often quite large, so simply cut the large piece of fish into serving-sized pieces.
Updated Thursday, March 12th, 2009

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