Seafood
14. Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa
To prepare Grilled Swordfish with Smoked Paprika and Herbed Fruit Salsa, begin by preheating your grill to medium-high heat. Pat the swordfish steaks dry with paper towels and season both sides generously with salt and pepper.
In a small bowl, combine olive oil, smoked paprika, and minced garlic to create a basting mixture. Brush this mixture onto both sides of the swordfish steaks, ensuring an even coating.
While the grill heats up, prepare the herbed fruit salsa. In a medium bowl, combine diced fruits such as peaches, mangoes, or pineapples with finely chopped red onion, jalapeño, fresh cilantro, and mint.
Add lime juice, a drizzle of honey, and a pinch of salt to enhance the flavors. Toss the mixture gently to ensure all ingredients are well incorporated, then set aside to allow the flavors to meld.
Once the grill is ready, oil the grates to prevent sticking. Place the seasoned swordfish steaks on the grill and cook for approximately 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking, as swordfish can become dry.
Once cooked, remove the steaks from the grill and let them rest for a couple of minutes. Serve the grilled swordfish topped with the herbed fruit salsa, accompanied by a fresh green salad or grilled vegetables for a complete meal
