Swordfish with Summer Salsa

by Chef

Serves: Serves 4Prep Time: 15 minutesCook Time: 10-15 minutes


For the spice rub:

  • 1 teaspoon smoky paprika (La Chinata brand preferred)
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon allspice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 3/4 teaspoon fine sea salt
  • 6 tablespoons extra virgin olive oil

For the salsa:

  • 1 tablespoon finely chopped red onion
  • 1 cup cubed mango
  • 1 cup cubed red seedless watermelon
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon finely chopped serrano peppers (add seeds for additional heat)
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons lime juice
  • 1/2 cup coarsely crumbled feta cheese

For the swordfish:

  • 2 tablespoons olive oil
  • 8 (4 ounce) skin-on or skinless 1-inch thick-cut swordfish steaks
  • Extra oil for the grill grates



For the spice rub: Place spices and olive oil into a small mixing dish, and then use a fork or whisk to blend together. Set aside.


For the salsa: Place the onion, mango, watermelon, cilantro, peppers, olive oil and lime juice into a mixing bowl. Stir to blend well. Add crumbled feta and stir. Set aside.


For the swordfish: Preheat the grill to medium-high heat. Rub each fish steak with 1 teaspoon of the spice rub. Rub the grill grates with a kitchen towel dipped in oil. Gently place fish steaks onto grill over open fire for 5 to 7 minutes each side.


To assemble: Place grilled swordfish steaks onto a platter or individual plates. Spoon salsa over the steaks and serve.