GRILLED SWORDFISH w/MINT-CUCUMBER SALSA

By BobD

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Ingredients

2 SERVINGS
3/4 cup diced seeded peeled cucumber
6 tablespoons chopped red onion
3 tablespoons chopped fresh mint
1 tablespoon white wine vinegar
2 1/2 teaspoons olive oil
1 1/2 teaspoons sugar
2 6-to 7-ounce swordfish steaks (about 1 inch thick)

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler.

Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper.

Grill or broil swordfish until just opaque in center, about 4 minutes per side.

Place swordfish on plates. Top with salsa.