I carry around a pocket guide from the Monterey Bay Auarium, but even with that sometimes it’s hard to know what’s ok and what’s not. For example swordfish. You are to avoid imported swordfish caught with a longline, but it’s okay if it’s caught in Hawaii with a harpoon or handline! See? So, I try to avoid all those questionable fish and just stick to the ones that I know are okay, but my husband bought the swordfish, and well, it was already bought, and you can’t waste food, and besides, oh my gosh, I had forgotten how good swordfish is.
This is so fresh and light, and easy. This is actually what I made for my birthday dinner. I know, I know, cooking for my own birthday dinner! But we had gone out the weekend before for my daughter’s graduation, so I felt like being a little frugal, plus really, this was as good as, if not better than anything I would have gotten at a restaurant around here.
Swordfish with Tomato, Cucumber, and Radish Relish
adapted from The Bon Appetit Cookbook: Fast Easy Fresh
2 6-to-7 ounce swordfish steaks
4 tablespoons olive oil, divided
1 tablespoon plus 2 teaspoons fresh lemon juice
2 tomatoes, seeded, diced
2/3 cup diced pickling cucumber or English hothouse cucumber
5 radishes, diced
3 tablespoons chopped fresh cilantro
Preheat grill to medium-high heat.
Brush the swordfish steaks on both sides with 1 tablespoon of the olive oil. Drizzle it with 1 tablespoon of the lemon juice and let it stand while preparing the relish.
Combine the tomatoes, cucumbers, radishes and cilantro, 3 tablespoons olive oil, and 2 teaspoons fresh lemon juice in a small bowl. Stir to combine and season with salt and pepper.
Sprinkle fish with salt and pepper and grill over a medium-high to high heat for about 4 minutes per side (or until is fish is cooked to your liking).
Serve fish with relish.