Grilled Swordfish Steaks with Cucumber Sauce recipe
All Recipes Seafood Fish
Ingredients
- 1 cucumber - peeled, seeded, and minced 1 cup sour cream 1 tablespoon lemon juice 1 teaspoon lemon zest salt to taste 2 tablespoons olive oil ½ cup minced onion 2 cloves garlic, minced 1 cup tomato-based chili sauce 2 tablespoons apple cider vinegar 2 teaspoons Worcestershire sauce ⅛ teaspoon ground black pepper 2 pounds swordfish steaks, cut 1 1/2-inches thick 2 teaspoons olive oil 1 lemon, thinly sliced
Nutrition Info
- 290.7 caloriescarbohydrate: 14.2 gcholesterol: 57 mgfat: 15.3 gfiber: 1.5 gprotein: 24.8 gsaturatedFat: 5.7 gservingSize: -sodium: 589.3 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Grilled Swordfish Steaks with Cucumber Sauce
Directions
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.