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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

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

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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  • 1
    red pepper, chopped
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  • 3 Tbsp.
    (45 mL)
    fresh basil, chopped
  • 1/4 cup
    (60 mL)
    olive oil
  • 1
    lemon, juice only
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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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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