by AntoniaJames
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AntoniaJames's Notes:
Expand½ - ¾ pound swordfish steaks Ask a question about this ingredient
4 tablespoons olive or canola oil, divided Ask a question about this ingredient
½ small Korean melon Ask a question about this ingredient
2 medium Persian organic cucumbers Ask a question about this ingredient
Large handful of heirloom cherry or grape tomatoes Ask a question about this ingredient
1 anchovy fillet Ask a question about this ingredient
1 teaspoon lime juice Ask a question about this ingredient
Juice of one lemon, divided Ask a question about this ingredient
¼ teaspoon lemon zest Ask a question about this ingredient
3 tablespoons chopped cilantro Ask a question about this ingredient
½ teaspoon honey Ask a question about this ingredient
1 teaspoon finely chopped Thai basil or mint leaves Ask a question about this ingredient
Salt Ask a question about this ingredient
Freshly ground pepper Ask a question about this ingredient
Mixed lettuces and arugula (optional) Ask a question about this ingredient
Prepare the fish: Rinse and pat dry the fish. Sprinkle liberally with coarse salt. Drizzle on a tablespoon of oil and gently rub it in. No more than thirty minutes before cooking, squeeze the juice of a lemon (reserving one tablespoon for the relish) over the steaks.
Ask a question about this stepMash the garlic clove with the back of a fork in a small bowl. Add 3 tablespoons of oil. Set aside.
Ask a question about this stepTrim and dice the cucumbers into ½” cubes. Put in a colander and sprinkle well with kosher salt. Let sit for at least a half an hour, tossing every so often.
Ask a question about this stepPeel and dice the melon into cubes slightly larger than the diced cucumber. Cut the tomatoes in half and put into a serving bowl with the melon cubes.
Ask a question about this stepMash the anchovy fillet in small jar with a lid. Add the lime and the reserved tablespoon of lemon juice, the lemon zest, the cilantro, the honey and the Thai basil or mint. Whisk to combine thoroughly.
Ask a question about this stepAdd the oil, reserving the mashed garlic for another use (or chop and add it, if you like raw garlic in your dressing). Put the lid on the jar and shake well.
Ask a question about this stepWhen the cucumbers have sat for at least thirty minutes, rinse, drain and lightly pat dry. Add to the bowl with the melon and the tomatoes.
Ask a question about this stepAdd the dressing and toss to combine well.
Ask a question about this stepPreheat your broiler or get your grill fired up.
Ask a question about this stepJust before cooking the fish, test the relish for salt and correct if necessary. Add freshly ground pepper, to taste.
Ask a question about this stepWhen your oven or grill is good and hot, cook the fish for a few minutes on each side, depending on its thickness.
Ask a question about this stepServe with the melon and cucumber relish, over the mixed greens, if using.
Ask a question about this stepEnjoy!!
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
