Grilled Swordfish With Nectarine-Onion Salsa
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 lbs about 6 nectarines, quartered
- 2 red onions, quartered
- 2 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for grilling
- coarse salt
- fresh ground pepper
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon white wine vinegar
- 2 teaspoons jalapeno chile, seeded and minced
- 1⁄4 cup of fresh mint, torn
- 5 swordfish steaks (each 1 lb, and 1-inch thick)
directions
- Preheat grill to medium heat.
- Toss nectarines and onions with oil in a medium bowl. Season with salt and pepper. Grill nectarines and onions, turning often, until softened, 15-20 minutes. Reserve juices in a bowl. Trasnsfer nectarines and onions to a cutting board, and let cool slightly.
- Combine mustard, vinegar, and chile, in the reserved bowl. Cut nectarines and onions into 1/4 - 1/2 inch thick slices. Add to bowl. Stir in mint, and season with salt and pepper.
- Lightly coat both sides of each swordfish steak with oil. Season with salt and pepper. Grill turning once, until cooked through, 3-4 minutes per side. Cut each fish in half, and transfer to serving platter. Top with nectarine-onion salsa.
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