As promised, I have a new recipe for you today! One of my favorite part of the summer is al fresco eating, and what better way to enjoy eating outdoors than by cooking outdoors too. Although you can never go wrong with a classic BBQ, there are so many other interesting and fun things you can make on the grill. Like this swordfish with salsa. Not only do you grill the fish, you also grill the salsa toppings before slicing and dicing them.
Vegetarian or Vegan? Or just not into fish? Try this salsa on a grilled veggie burger or Portobello mushroom. It’s so good I used the leftovers to top my side salad (and eat on it’s own). The best part of this meal is you can grill and serve within 30 minutes, so you have more time to relax and enjoy the summer!
Grilled Swordfish with Nectarine-Onion Salsa
serves two (with extra salsa)
1 red onion
2 tbsp olive oil
2 tsp Dijon mustard
1 tbsp + 1 tsp white-wine vinegar
1/2 jalapeno chile
1/4 cup fresh mint
salt and pepper
2 swordfish steaks
Preheat grill to medium heat. Quarter nectarines and onion. Place 1 tsp olive oil on a piece of aluminum foil, place nectarines and onion inside and season with salt and pepper. Wrap the foil around the fruits and place on grill for about 15 minutes or until soft and juicy.
Once cooked, remove nectarines and onion from foil and place on a cutting board to cool slightly. Combine mustard, vinegar, and chile in a large bowl. Chop up nectarines and onion and add to the bowl. Mix well, then stir in chopped mint and season with salt and pepper. Set aside.
Finally, lightly coat both sides of the swordfish steaks with oil and sprinkle with salt and pepper. Grill for about 3 to 4 minutes per side or until cooked through.
Top swordfish steaks with the nectarine-onion salsa and serve!
adapted from: http://www.marthastewart.com/339161/grilled-swordfish-with-nectarine-onion-s?czone=food%252Fproduce-guide-cnt%252Fsummer-produce-recipes%253Fxsc%253Dsoc_pin_GrilledSwordfishwithNecatrineOnionSalsa&crlt.pid=camp.fn6ST7YIYic3