Grilled Swordfish
Creamy Tomato Cucumber Salad
How about a simple dinner that is summery, sustainable, super-easy, and super-tasty? Grilled swordfish with a creamy tomato cucumber salad fits the bill.
Grilled Swordfish
Certified sustainable wild-caught swordfish steaks from Whole Foods are excellent. The swordfish is caught in the pristine waters off the eastern shore of Nova Scotia where they work with fourth generation fishermen at a Marine Stewardship Council Certified Fishery. The fish are only caught during peak season, September through November, processed into 5 to 6 oz. portions, then frozen individually.
Place the frozen fish fillets in their packaging in an air-tight baggie. Submerge the baggie in cold water for 30 to 45 minutes. Remove the fish from packaging. Rinse with cold water and pat dry with paper towels.
Let fish come close to room temperature. Coat with olive oil and season with sea salt and black pepper. Cook on the grill over medium-high heat for approximately 3 minutes per side. The packaging says to cook to an internal temperature of 145°F, but many chefs recommend 135°F. Just be sure not to overcook the swordfish.
Creamy Tomato Cucumber Salad
The store-bought buttermilk ranch dressing from Trader Joe’s is perfectly creamy, dilly, and garlicky. No need to make the dressing from scratch when composing this easy-going summer meal!
- cherry tomatoes – halved
- persian cucumbers – quartered lengthwise, then sliced bite-sized
- red onion – thinly sliced
- pitted kalamata olives – halved lengthwise
- fresh dill, chopped
- buttermilk ranch dressing
- sea salt and fresh ground pepper
Combine equal amounts of tomatoes and cucumber in a mixing bowl. Add a lesser amount of onion and olives. Sprinkle with dill. Dress liberally with buttermilk ranch dressing. Season with salt and pepper to taste.
To Plate
Spoon tomato cucumber salad into shallow bowls. Top with a grilled swordfish fillet and garnish with a sprig of dill.
As Ina would say, “How easy is that?”