Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa

Name: Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa
Yield: 1 serving
Ingredients: 1 pound swordfish steak; extra-virgin olive oil; Kosher salt and freshly ground black pepper; 4 tablespoons butter; 1 teaspoon smoked paprika; 4 rosemary sprigs; ½ cup pineapple; ¼ cup cantaloupe; ⅛ cup red onion; ½ avocado; 1 ½ Jalapeño; ½ lime; ¼ cup cilantro; 1 tablespoon mint; 1 tablespoon rosemary; kosher salt

User Reviews

5.0

12 reviews

Excellent

Course
Main Course
Cuisine
American

Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa

Iris Warren

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These meaty grilled swordfish steaks are so easy and require no marinade. Instead, I prefer to add the flavoring as the fish cooks on the grill, by basting the outside of the fish with smoked paprika flavored butter. It adds flavor and creates an irresistibly crispy exterior. Paired with an herbaceous fruity salsa, it makes for the perfect summer meal.

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Ingredients

For the fish:

1 pound swordfish steak
extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons butter , or ½ stick
1 teaspoon smoked paprika
4 rosemary sprigs , tied together with kitchen twine

For the salsa:

½ cup pineapple , diced
¼ cup cantaloupe , diced
⅛ cup red onion , minced
½ avocado , diced
1 ½ Jalapeño , minced
½ lime , juiced
¼ cup cilantro , chopped
1 tablespoon mint , chopped
1 tablespoon rosemary , minced
kosher salt

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Instructions

For the salsa, mix the fruit, jalapeño, lime and herbs in small bowl and season with kosher salt to taste. Add more lime juice if desired and refrigerate.
Rinse the swordfish and pat dry with paper towels. Lightly oil with olive oil and season with kosher salt and freshly ground black pepper. Preheat the grill to medium high for 10-15 minutes. Melt the butter in a small pan or dish and whisk in the smoked paprika with the rosemary sprigs. Place the swordfish steak on the grill and use the rosemary sprigs to brush on the smoked paprika butter. Lay the rosemary sprigs on top of the fish as it cooks. Remove the rosemary sprigs and turn the fish after 4-5 minutes or when grill marks appear. Baste the other side of the fish with the smoked paprika butter and rosemary sprigs, lower the temperature to medium and close the grill lid. Cook for another 4-5 minutes or until the fish is opaque in center.
Remove from grill and cut the swordfish steak in half. Baste with additional smoked paprika butter and serve with fruit salsa.