Juicy, tangy and bright. Swordfish grilled to perfection, topped with an unusual but amazing salsa. Sweet, sour, savory and super healthy!

I know, it sounds like a strange combo, but I had this dish in Sydney, Australia some 15 years ago and I still remember it like it was yesterday. At some point, I wrote the recipe down but I have no idea where THAT went, so I finally decided, some 15 years later to recreate it.

I have a favorite way to grill swordfish and it never disappoints. The fish is always juicy and delicious, as long as it is not over-cooked. I source my fish at a local grocer that cuts to order and it is among the best looking swordfish I've ever seen -- small bloodline, pale pink flesh, no odor. The salsa I recreated from memory and it was delicious. I paired it with steamed broccolini with lemon butter. Here goes.

FOR THE SWORDFISH:

(1) swordfish steak cut to 1 1/2" thick, best quality
extra virgin olive oil
salt and pepper to taste
Old Bay Seasoning
fresh basil
lemon juice and zest

Unwrap the swordfish and place on a platter. Sprinkle with olive oil, salt, pepper, Old Bay Seasoning and a chiffonade of fresh basil on each side. Lete sit for 20 minutes or so, longer if refrigerated. Before grilling, squeeze with lemon juice and lemon zest, again, on each side. Grill for 7 - 10 minutes per side ovr medium heat. Do not fiddle with it! The fish will release from the grill and turn easily when it is done. Drop it, leave it and don't flip until it tells you it is ready. You should have deliciously moist fish on the inside with a crispy brown crust on the outside. (This can also be done in a skillet).

FOR THE SALSA:

(1) 15 oz can of peeled tomatoes (you can use fresh chopped tomatoes, but that's not what they used in Sydney, so...)
(1) fresh ruby red grapefruit, cut into sections, plus the juice
1/3 cup capers
1/4 cup finely chopped red onion
1/4 cup fresh chopped parsley or basil (yes, you can add both if you like)
1/2 tsp. salt
1/2 tsp. black pepper

Put the tomatoes in a bowl and squish with your hands or a potato masher, removing the hard stem area. Peel and then section the grapefruit by cutting it over the bowl of tomatoes, between the membranes, and releasing the flesh, allowing the juice to fall into the salsa. Add capers, red onion, parsley, salt and pepper. Taste and adjust seasoning/ingredients as necessary. Add more capers, onion, salt, etc. It should be bright and tangy!

Plate the swordfish, spoon the salsa over each piece and serve with a fresh vegetable. A glass of rose would be amazing!

Grilled swordfish with tomato, grapefruit and caper salsa, plus a side of fresh steamed broccolini with lemon butter.

Grilled Swordfish with Tangy Salsa Recipe