Grilled Swordfish with Melon Salsa

Grilled Swordfish with Melon Salsa
  • 4 servings
  • 0:15 Preparation
  • 0:14 Cooking
  • 1:29 Total Time


Add all
  • 1/3 cup
    (80 mL)

    olive oil

  • 2

    cloves of garlic, crushed

  • 1 tsp.
    (5 mL)

    lemon zest, grated

  • ground pepper

  • 2 lb
    (2x450 g)

    swordfish steaks, cut in two

  • melon salsa

  • 1/2

    spanish onion, finely chopped

  • 1 cup
    (250 mL)

    cantaloupe, cut in small cubes

  • 1 cup
    (250 ml)

    honey melon, cut in small cubes

  • 2

    red tomatoes, cut in small cubes

  • 1

    red pepper, chopped

  • 3 Tbsp.
    (45 mL)

    fresh basil, chopped

  • 1/4 cup
    (60 mL)

    olive oil

  • 1

    lemon, juice only


In a small bowl, mix olive oil, garlic, lemon zest and pepper. Place swordfish steaks on a rectangular pan and pour on the oil mixture. Coat them well. Reserve and marinate 30 minutes in the refrigerator.

Meanwhile, in a large bowl, gently mix all ingredients in the melon salsa. Cover and let stand in the refrigerator for about one hour, giving the flavours time to mingle.

Set the barbecue at medium high. Place the swordfish steaks on the oiled grill of the barbecue and cook sides each about 7 minutes or until the flesh breaks off easily with a fork. Brush on the marinade while cooking. Place each steak on a plate and garnish attractively with the salsa.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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