Grilled Swordfish with Cucumber-Melon Salsa

Chef Larry "Lee" White, HEB Seafood Manager

Total Time: 20 minutes
Serves: 6


For the Salsa:

  • 2 cups peeled English cucumber, small dice (from 1 medium cucumber)
  • 1 cup cantaloupe, small dice
  • 1/4 cup red onion, finely chopped
  • 4 teaspoons freshly squeezed lemon juice
  • 4 teaspoons Rustico Unfiltered Olive Oil (HEB Cooking Connection)
  • 2 teaspoons fresh parsley, finely chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh oregano, finely chopped
  • salt and pepper to taste

For the Fish:

  • Olive Oil
  • 6 (6-8)oz swordfish fillets (HEB Seafood Department)
  • salt and pepper to taste


For the salsa:

  1. Combine all of the ingredients in a large bowl and stir until well coated. Cover and refrigerate until ready to serve.

For the Fish:

  1. Heat your grill to medium high heat about 400 degrees. Coat both sides of the swordfish with oil and season with salt and pepper on both sides.
  2. Place the fish on the grill and cook for about 5 minutes. Turn and grill until the fish are just cooked through and opaque, about another 3-4 minutes.
  3. Transfer the fish to individual serving plates, top each fillet with salsa, and serve.

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