Swordfish Steaks with Gazpacho Salsa

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by: Sharon






You can grill almost any kind of shellfish. If oysters are your thing, buy the largest ones you can. They will be the most succulent hot off the grill.




ingredients

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serves: 4

4 swordfish steaks (about 8 ounces each and 1 inch thick)

DRESSING:

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1 teaspoon kosher salt

1/4 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

SALSA:

1 three-inch section English cucumber

2 small tomatoes, halved crosswise

1 large zucchini

1 medium yellow onion

1 tablespoon finely chopped fresh dill

MARINADE:

2 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar

1 teaspoon herbes de Provence

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Swordfish Steaks with Gazpacho Salsa

Servings Per Recipe: 4

Amount per Serving

Calories: 522

  • Total Fat: 32.5 g
  •     Saturated Fat: 6.1 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 149.7 mg
  • Sodium: 1104.3 mg
  • Total Carbs: 8.9 g
  •     Dietary Fiber: 2.2 g
  •     Sugars: 4.9 g
  • Protein: 46.6 g
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preparation

1.  To make the dressing: In a small bowl, whisk the dressing ingredients.

2.  To make the salsa: Cut the cucumber into 1/2-inch dice and drain on paper towels. Gently squeeze the seeds from the tomato halves. Cut the zucchini lengthwise into 4 slices about 1/3 inch thick, and the onion crosswise into 4 slices about 1/3 inch thick. Evenly brush about half the dressing over the tomatoes, zucchini, and onions, and grill over Direct Medium heat until well marked, 8 to 10 minutes for each vegetable, turning once or twice. Transfer the grilled vegetables to a work surface. Cut the zucchini and onions into small pieces, each about 1/4 inch, and roughly chop the tomatoes. In a serving bowl, mix the grilled vegetables with the cucumber, dill, and the remaining dressing. Set aside at room temperature.

3.  To make the marinade: In a small bowl, whisk the marinade ingredients.

4.  Place the swordfish steaks on a large plate and evenly brush the marinade over both sides. Cover the steaks with plastic wrap and refrigerate for 30 to 60 minutes.

5.  Grill over Direct Medium heat until the steaks are opaque in the center but still juicy, 8 to 10 minutes, turning once. Serve warm with the salsa spooned over the top.

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