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Grilled Swordfish with Melon Salsa https://www.metro.ca/userfiles/image/recipes/Espadon-grille-salsa-melon-3290.jpg PT15M PT14M PT1H29M
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.
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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 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
Grilled Swordfish with Melon Salsa

Grilled Swordfish with Melon Salsa

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:14
COOKING
1:29
TOTAL TIME

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Ingredients

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  • 1/3 cup
    (80 mL)
    olive oil
  • 2
    cloves of garlic, crushed
  • 1 tsp.
    (5 mL)
    lemon zest, grated
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA



  • ground pepper
  • 2 lb
    (2x450 g)
    swordfish steaks, cut in two
  • 1/2
    spanish onion, finely chopped
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 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
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    CHERTO CHERRY TOMAT0ES

    CHERTO CHERRY TOMAT0ES

    $3.99 ea.

    255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $3.49 ea.

    284 g, PRODUCT OF MEXICO


    BROCCOLI

    BROCCOLI

    3 for $5.00

    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


  • 1
    red pepper, chopped
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    MINI SWEET PEPPERS

    MINI SWEET PEPPERS

    $3.99 ea.

    454 g, PRODUCT OF MEXICO


    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO OR HONDURAS $7.69/kg


  • 3 Tbsp.
    (45 mL)
    fresh basil, chopped
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    CLUB HOUSE SPICE BAG

    CLUB HOUSE SPICE BAG

    Buy 3 or more $2.49 ea.

    SELECTED SIZES SELECTED VARIETIES Buy 2/ 2.99 ea. Buy 1/ 3.29 ea.


  • 1/4 cup
    (60 mL)
    olive oil
  • 1
    lemon, juice only
    You might like:

    Flyer Deal  (1)
    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA


Imprimer ma sélection

Preparation

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

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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