Grilled Swordfish with Island Salsa

  • Active Time 20m
  • Total Time 2h 20m

Serves 6

Entered by: Andrew Dolson Richmond, Virginia
Several years ago, I decided to come up with a new repertoire of lower-fat sauces for summer grilling. Various forms of salsas have been the key. I make a steak with Provencal sauce (basically a salsa with Mediterranean ingredients: eggplant, olives, etc.), a Japanese tuna with teriyaki-ginger sauce (again salsa-like with fresh fruit, ginger, sesame oil and teriyaki sauce). My family and friends are always impressed, even though these sauces are far easier and less time-consuming to prepare than the traditional hollandaise or béarnaise.


  • 3 oranges, peeled, white pith removed, seeded and diced
  • 1 1/2 cups tomatoes, chopped and seeded
  • 1/4 cup red onion, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup shredded coconut
  • Juice of one orange, one lemon and one lime (approximately 5 tablespoons)
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper
  • 3 cloves garlic, minced
  • 2/3 cup dry white wine
  • 1/3 cup extra-virgin olive oil
  • 6 six-ounce swordfish steaks, 1-inch thick



Combine first nine ingredients in a bowl. Season with salt and pepper to taste. Let stand at least 1 hour. This can be prepared 4 hours ahead. Just cover and refrigerate. Bring to room temperature before using.

Combine the garlic, white wine and olive oil in a saucepan. Bring to a boil. Set aside to cool. Place the swordfish in a single layer in a shallow glass baking dish. Pour the marinade over and turn to coat evenly. Cover and marinate in refrigerator 1 - 1 1/2 hours, turning often.

Prepare the grill or turn on the broiler. Remove the fish from the marinade. Grill or broil about 4 minutes per side, until opaque in center. Serve with salsa.

Recipe reprinted by permission of All rights reserved.

RecID 3239

nutrition information per serving

404 calories; 21g total fat; 66mg cholesterol; 163mg sodium; 14g carbohydrates; 3g fiber; 35g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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