Grilled Swordfish with Mint Cucumber Salsa

Grilled Swordfish PlatedDon’t you just love summers at the grill? Family and friends gathered around, sharing stories about the ball game that day, the work week ahead and hopefully an upcoming summer vacation! The lingering daylight and the warm evenings keep you outside later than usual, soaking it all in!Grilled Swordfish 1

I can’t think of anything better than fresh swordfish straight off the grates and slathered with a cucumber mint “salsa.” Loaded with flavor, the salsa gives your dish that “straight from the garden” flavor. In a matter of minutes, this Mediterranean main will be on your table.Grilled Swordfish Salsa

I knew it was a successful dish when my 23 year old daughter said, “Great dinner, Mom!” Yes, success! Served with an arugula salad and a warm crusty loaf, this might just be your favorite summer meal. The combination of the cucumbers and mint gives the swordfish a freshness that makes you wish you made a little extra! Don’t forget a glass of a crisp, chilled white wine! With the aromas whirling through the summer air, you’ll have everyone waiting for the dinner bell to ring! Oh the joys of outdoor grilling!

Grilled Swordfish Plated

Grilled Swordfish with Mint Cucumber Salsa

Recipe adapted from Bon Appétit 1995
Servings 2 servings, can be doubled


  • 3/4 cup peeled, seeded, diced cucumber
  • 6 Tablespoons chopped red onion
  • 3 Tablespoons chopped fresh mint
  • 1 Tablespoon white wine vinegar
  • 2 1/2 teaspoons olive oil, divided
  • 1 1/2 teaspoons sugar
  • 2 6-7 ounce swordfish steaks, about 1 inch thick


  1. In a medium bowl, combine the diced cucumber, chopped onion and mint.
  2. Whisk together the vinegar and 1-1/2 teaspoons of the olive oil in a separate cup or bowl. Season with salt and pepper.
  3. Add dressing to the chopped vegetables, and mix well.
  4. Heat grill to medium heat. Alternatively, preheat broiler.
  5. Brush swordfish with remaining 1 teaspoon of olive oil; season with salt and pepper.
  6. Grill (or broil) swordfish until opaque in the center, depending on thickness, about 4- 5 minutes per side.

  7. To serve, place swordfish on individual plates and top with cucumber mint salsa.

Recipe Notes

Gr8 Make-Ahead Tip:

Salsa can be made 2 hours ahead and kept at room temperature.






  1. Claudia Kerns | 28th Jun 16

    This could happen this weekend!! Thanks!!

    • Debbie | 3rd Jul 16

      Lon, the freshness of the cucumber and mint, which by the way happens to be an amazing combo, makes for a light and refreshing dish! I knew when I smelled the “salsa”, that I’d better double it! I was happy I did, because I definitely wanted a lot on top of my fish! YUM! Let us know if it does happen this weekend (or any weekend!) We’d love to hear how everyone liked it! This would also be a Gr8 dish when company is over! Grill time = Summertime!

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