• 4 Swordfish Steaks
  • 1 Lime (Juice)
  • 3 tablespoons Olive Oil
  • 2 Garlic Cloves
  • Salt and Pepper

For the salsa:

  • 1/2 Cucumber (approx. 200g)
  • 2 tablespoons Caster Sugar
  • 2 teaspoons Salt
  • 2 tablespoons Rice Vinegar
  • 1/2 Red Onion (very thinly sliced)
  • 2 Tomatoes (peeled, de-seeded and finely diced)
  • 2 tablespoons chopped Coriander
  • 1 Red Chilli (de-seeded and cut into thin strips)

Optional: Adjust the red chilli level or type of chilli depending on the heat strength you crave!

Serves 4 people



For the salsa, cut the rounds of cucumber into quarters. Place in a bowl, with 1 teaspoon of the caster sugar, 1 teaspoon of the salt and 1 teaspoon of the rice vinegar.  Stir and then leave for at least 1 hour.  Meanwhile, quarter the slices of onion and marinate with the remaining caster sugar, salt and rice vinegar in exactly the same way as the cucumber.

Put the swordfish steaks in a shallow dish.  Mix the lime juice, olive oil, garlic, salt and pepper and spoon over the steaks.  Turn to coat evenly and leave to marinate for about 1 hour.

Preheat a char grill pan.  Shortly before cooking, drain the cucumber and onion mixes and mix with the tomatoes, coriander and chilli.  Taste and adjust the seasoning.

Char grill the swordfish for about 2 minutes on each side.  Don’t overcook it or it will be tough and dry.  It should be just cooked through and no more, serve immediately with the salsa.

Alternative Fish: Tuna Steak 

Kevin Peet

Author Kevin Peet

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