Hummingbird Recipe. Grilled Swordfish with Cucumber Lime Salsa.

Summertime is perfect for enjoying fresh fish cooked on the grill. This is a Miller Family favorite.

4 x 6 oz swordfish steaks

Marinade

4 tbsp fresh lime juice

4 tsp honey

4 tsp peanut oil

4 tsp chopped fresh coriander

Salsa

2 limes – lime segments cut free from the membrane and finely chopped

1 Kirby cucumber, peeled, seeded and cut into ¼” pieces (3/4 cup)

4 tbsp finely chopped coriander

3 tbsp finely chopped scallions

1 tsp finely chopped fresh jalapeno

1 tsp sugar

¼ tsp salt

Marinade swordfish for 30 minutes.

Combine salsa ingredients and set aside.  Salsa can be made and chilled 2 hours ahead.

Brush grill with oil and heat over moderately high heat until grill is just beginning to smoke. Remove swordfish from marinade and grill for 3 or 4 minutes per side. Swordfish should be cooked through. Adjust the cooking time to accommodate thickness of swordfish steaks. Serve topped with salsa.

Serves 4

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