With its dense texture and mild flavor, swordfish is a surefire hit on many a summer table. Even people who think they don’t like fish might be persuaded by its distinctly un-fish-like characteristics. Because of these traits, swordfish is perfectly suited for bold flavors that other, more fragile kinds of fish could simply not stand up to.
A nutrient dense source of high-quality protein, healthy fat, vitamins A and D, as well as potassium and selenium, swordfish is a valuable and unique addition to your repertoire. You can find it fresh for most of the year, but its peak availability is during the summer months.
The sourcing of swordfish has not been without controversy. It was highly overfished in the 90s, but since then impressive fishery management restored swordfish to normal levels, and reduced the negative impact of overfishing on other marine life as well. The large size of swordfish has also led to concerns about its mercury content. In most cases, moderate consumption is a reasonable bet—though it’s strictly up to the consumer to decide if the nutritional benefits of consuming fish outweigh the risks. If you do worry about mercury content, other firm fish like salmon or halibut are perfectly suited to this recipe.
The strawberries in the refreshing salsa add punch and brightness, while the avocado lends a silken richness. Both complement the assertive spices and meaty fish.
Ingredients
Serves 4
Prep time: 20 minutes
Cook time: 15 minutes
- 4 swordfish steaks, about 6–8 ozs. each
- Olive oil
- Salt and pepper
- 1½ teaspoons cumin
- ¼–½ teaspoon crushed red pepper flakes
- 2 avocadoes, peeled, pitted, and finely diced
- 8 large strawberries, finely diced
- ½ cup diced cucumber
- 1 lime, juiced
- 1 small handful cilantro, chopped
- Lime wedges, to serve
Instructions
1. Preheat the grill to high. Drizzle swordfish with olive oil. Season liberally with salt and pepper, then cumin and red pepper flakes, pressing to adhere. Set aside to marinate.
2. Combine avocado, strawberries, cucumber, lime juice, and cilantro in a mixing bowl. Season with salt and pepper. Set aside.
3. Grill swordfish steaks until cooked through, about 6–7 minutes per side, depending on thickness of fish.
4. Scoop the salsa onto plates and top them with fish. Spoon additional salsa over the fish and serve with lime wedges for squeezing.
AUTHOR’S NOTE
To choose your organically grown and fresh ingredients wisely, use the following criteria:
- chemical- and hormone-free meat
- wild-caught fish
- pasture-raised, organic eggs
- whole, unrefined grains
- virgin, unrefined, first-press organic oils
- whole-food, unrefined sweeteners
- pure, clean, spring water
- sea salt
- raw and/or cultured milk and cream products
