Sometimes you just want a slightly fancier meal that is light, quick, and easy to prepare. This Grilled Swordfish with Pico de gallo is perfect for those occasions. I have to say, this is one of my favorite dishes.
If you make the Pico de gallo ahead of time dinner will be done in no time at all. How is that for a simple meal?
To make the Pico de gallo, all you need is these few fresh ingredients, and a few minutes to chop and dice everything up!
Pico de gallo
7 Roma Tomaotes
1/2 White Onion, finely chopped
1/3 large Jalapeno, finely chopped
3/4 bunch Cilantro, chopped
Salt, to taste
First of all, remove seeds and dice the tomatoes. I cut the tomatoes in quarters, removed seeds and insides by scraping with a knife. Cut tomato into strips, and dice.
Chop up the onion, jalapeno (remove seeds and veins for less heat) and cilantro.
Put all the chopped ingredients in a bowl, add salt and juice from the lime. Mix together.
Adjust salt and lime juice to your taste. Cover and let the Pico de gallo set until ready to use. I like it best when it is used that day.
Coat each side of fish with olive oil and salt. Pre-heat grill to medium to medium-high heat.
Throw swordfish steaks on the grill. Cook 3-5 minutes per side depending on the thickness of the steak. Mine took about 8 minutes total to cook.
Grilled Swordfish with Pico de gallo
Top the swordfish with the Pico de gallo. Simple, yet elegant. Enjoy!