Name: Grilled Swordfish Steaks with Cucumber Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Cucumber - peeled, seeded, and minced - 1; Sour cream - 1 cup; Lemon juice - 1 tablespoon; Lemon zest - 1 teaspoon; Salt to taste - 1 teaspoon; Olive oil - 2 tablespoons; Minced onion - ½ cup; Garlic, minced - 2 cloves; Tomato-based chili sauce - 1 cup; Apple cider vinegar - 2 tablespoons; Worcestershire sauce - 2 teaspoons; Ground black pepper - ⅛ teaspoon; Swordfish steaks, cut 1 1/2-inches thick - 2 pounds; Olive oil - 2 teaspoons; Lemon, thinly sliced - 1

Grilled Swordfish Steaks with Cucumber Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Swordfish Steaks with Cucumber Sauce

1. Cucumber - peeled, seeded, and minced - 1

2. Sour cream - 1 cup

3. Lemon juice - 1 tablespoon

4. Lemon zest - 1 teaspoon

5. Salt to taste - 1 teaspoon

6. Olive oil - 2 tablespoons

7. Minced onion - ½ cup

8. Garlic, minced - 2 cloves

9. Tomato-based chili sauce - 1 cup

10. Apple cider vinegar - 2 tablespoons

11. Worcestershire sauce - 2 teaspoons

12. Ground black pepper - ⅛ teaspoon

13. Swordfish steaks, cut 1 1/2-inches thick - 2 pounds

14. Olive oil - 2 teaspoons

15. Lemon, thinly sliced - 1

How to cook deliciously - Grilled Swordfish Steaks with Cucumber Sauce

1. Stage

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

2. Stage

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.

3. Stage

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.