Grilled Swordfish with Salsa Fresca

This refreshing and vibrant fish dish is perfect on a warm summer’s evening.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 4


  • 2 cups diced plum tomatoes
  • 2 cloves garlic, chopped
  • 1 cup finely chopped onion
  • 1⁄4 cup finely chopped cilantro
  • 1 Tbsp. finely chopped serrano chilies
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh-squeezed lime juice
  • 1 Tbsp. extra-virgin olive oil
  • 4 fish fillets (6 oz. each)
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground black pepper
  • Cilantro sprigs


  • For the sauce, mix the tomato, garlic, onion, cilantro, chilies, olive oil, and lime juice in a large bowl. Cover and refrigerate for approximately 1 hour to allow the flavors to marry. Let it warm at room temperature.
  • Rub the extra-virgin olive oil on the fish, and season with salt and black pepper.
  • Cook the fish fillets on a grill over medium heat or in a broiler until they are tender, about 5 minutes for the grill and 7 minutes for the broiler. Be careful not to overcook.
  • Place the fish on a dinner plate and scoop the tomato mixture on top of the fish.
  • Garnish with sprigs of cilantro.