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Gallery Grilled Swordfish with Nectarine-Onion Salsa Recipe Summary Servings: 12
Ingredients Ingredient Checklist 2 pounds (about 6) nectarines, quartered 2 red onions, quartered 2 tablespoons extra-virgin olive oil, plus more for grilling Coarse salt and freshly ground pepper 2 teaspoons Dijon mustard 1 tablespoon plus 1 teaspoon white-wine vinegar 2 teaspoons seeded, minced jalapeno chile 1/4 cup torn fresh mint 6 swordfish steaks (each 1 pound and 1 inch thick)
Cook’s Notes If the nectarine pits prove difficult to remove, microwave the fruit on high for 20 seconds. This will soften the flesh, making it easy to scoop out the pit.
Gallery Grilled Swordfish with Nectarine-Onion Salsa
Recipe Summary Servings: 12
Gallery
Grilled Swordfish with Nectarine-Onion Salsa
Grilled Swordfish with Nectarine-Onion Salsa
Grilled Swordfish with Nectarine-Onion Salsa
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- 2 pounds (about 6) nectarines, quartered 2 red onions, quartered 2 tablespoons extra-virgin olive oil, plus more for grilling Coarse salt and freshly ground pepper 2 teaspoons Dijon mustard 1 tablespoon plus 1 teaspoon white-wine vinegar 2 teaspoons seeded, minced jalapeno chile 1/4 cup torn fresh mint 6 swordfish steaks (each 1 pound and 1 inch thick)
Directions
Preheat grill to medium heat. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
Toss nectarines and onions with oil in a medium bowl. Season with salt and pepper. Grill nectarines and onions, turning often, until softened, 15 to 20 minutes. Reserve juices in bowl. Transfer nectarines and onions to a cutting board, and let cool slightly.
Combine mustard, vinegar, and chile in the reserved bowl. Cut nectarines and onions into 1/4- to 1/2-inch-thick slices. Add to bowl. Stir in mint, and season with salt and pepper.
Lightly coat both sides of each swordfish steak with oil. Season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Cut each fish steak in half, and transfer to a serving platter. Top with nectarine-onion salsa.
Cook’s Notes If the nectarine pits prove difficult to remove, microwave the fruit on high for 20 seconds. This will soften the flesh, making it easy to scoop out the pit.
Cook’s Notes
If the nectarine pits prove difficult to remove, microwave the fruit on high for 20 seconds. This will soften the flesh, making it easy to scoop out the pit.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Grilled Swordfish with Nectarine-Onion Salsa
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Swordfish with Nectarine-Onion Salsa
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
