This is a nice way to prepare fish steaks on the grill in the summer. I use swordfish here because it is so easy to grill but you can use other fish steaks as well. In fact, I hasten to add that one should not have swordfish too often, as it is one of those fish that contains mercury, so definitely in moderation for adults and best avoided altogether by pregnant women and young children. The pink grapefruit pepper salsa is so festive, colorful refreshingly delicious and so quick!
Grilled Swordfish With Pink Grapefruit Pepper Salsa
- 2 medium size swordfish steaks cut in half
- 1 pink grapefruit
- 1 small red bell pepper rinsed, seeded and diced
- 1 small yellow bell pepper rinsed, seeded and diced
- 1 small orange bell pepper rinsed, seeded and diced
- 2 Tbsp white balsamic vinegar
- 1 Tbsp grapefruit zest
- 3 Tbsp olive oil
- 2 Tbsp coarsely chopped fresh flat-leaf parsley or cilantro
- 1/4 tsp salt
- Cut the top and bottom of the grapefruit and place in a medium bowl, standing upright.
- Slice the peel downward all around and cut along wide strips of the ”flesh” all around, leaving the center intact so you can squeeze the juice out of it, by crushing it with your fingers.Dice the strips of the “flesh” into little pieces.
- Add diced peppers, 2 Tbsp of the olive oil, vinegar, parsley or cilantro, zest and salt and stir.
- Place in the refrigerator, covered until ready to serve (you can make this ahead of time, if youʼd like).
- Rinse and pat dry the swordfish steaks (youʼll have 4 pieces), and lightly salt and pepper.
- If using a BBQ, rub 1 Tbsp of the remaining olive oil on the swordfish steaks, and place on a very hot grill for 5 minutes on each side, only turning the steaks once.
- If grilling the steaks indoors, heat a non-stick grill pan on very high (make sure itʼs hot before proceeding), add the remaining 1 Tbsp olive oil in the pan and grill steaks 5 minutes on each side, only turning the steaks once.
- Place each steak on a plate and top with the pink grapefruit pepper salsa.