Ingredients
- 1 cucumber - peeled, seeded, and minced
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- salt to taste
- 2 tablespoons olive oil
- ½ cup minced onion
- 2 cloves garlic, minced
- 1 cup tomato-based chili sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 pounds swordfish steaks, cut 1 1/2-inches thick
- 1 lemon, thinly sliced
Why You'll Want This Again
Tips For Perfect Results
- Don’t overcook the swordfish; it should be opaque but still moist inside, usually about 3-4 minutes per side.
- Chill the cucumber sauce before serving to enhance its refreshing quality and bring out the flavors.
Step 1
Heat your grill to medium-high and give the grates a quick brush with oil to keep the fish from sticking. While the grill warms up, mix together the cucumber, sour cream, lemon juice, and lemon zest in a small bowl. Add a pinch of salt to taste, then pop it in the fridge to chill until you’re ready to serve.
Step 2
Heat a couple of tablespoons of olive oil in a skillet over medium heat. Toss in the chopped onion and garlic, and cook, stirring occasionally, until the onion softens and turns translucent—this usually takes about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce, then let it simmer gently for about 5 minutes so the flavors meld together. Season with a bit of black pepper, then take the pan off the heat.
Step 3
Brush the swordfish steaks all over with a little olive oil, then place them on the hot grill. Grill the fish for about 3 minutes per side, or until it’s opaque and flakes easily with a fork. While it cooks, brush the chili sauce over the steaks to keep them moist and flavorful.
Step 4
Serve the grilled swordfish with lemon slices on the side and dollop the cool cucumber sauce over or alongside the fish for a fresh, tasty finish.
