Preheat barbecue at medium-high.
In a bowl, mix the first seven ingredients. Season and set aside.
Brush the barbecue grill lightly with oil.
Place the swordfish steaks on the grill and cook 6 to 7 minutes per side.
Divide the salsa among 4 plates and place the swordfish steaks on top. Garnish with fresh mint.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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