Fresh ingredients and a small amount of prep work, then a few minutes on the grill and this Grilled Swordfish with Pico de gallo is ready!
Author: Cook This Again, Mom!
3 - 4Swordfish Steaksabout 6 ounces each.
NEEDED TO MAKE THE PICO DE GALLO
6– 7 Roma Tomaotes
½White Onionfinely chopped
⅓large Jalapenofinely chopped
½ - 1 Lime
HOW TO MAKE THE PICO DE GALLO
First of all, remove the seeds and dice the tomatoes. I cut the tomatoes in quarters lengthwise, remove seeds and insides by scraping with a knife. Cut the tomato sections into strips, and dice.
Chop up the onion, jalapeno (remove seeds and veins for less heaand the 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.
HOW TO MAKE THE GRILLED SWORDFISH
Coat each side of fish with olive oil and salt.
Pre-heat grill to medium to medium-high heat. About 375 – 400 degrees.
Place the Swordfish steaks on the grill. Cook 3 – 6 minutes per side depending on the thickness of the steak. My steaks were about 6 ounces each and they took 5 – 6 minutes per side. They should reach a temperature of 145 degrees.