Cucumber Sauce-Topped Grilled Swordfish Steaks

Ingredients 0/13

Step 1

Warm your grill to medium-high and give the grates a light brush of oil so the fish doesn’t stick. 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 eat.

Step 2

Heat a couple of tablespoons of olive oil in a skillet over medium heat. Toss in the chopped onion and garlic, cooking and stirring until the onion softens and turns translucent, which should take about five minutes. Stir in the chili sauce, vinegar, and Worcestershire sauce, then let it simmer gently for about five minutes so the flavors meld together. Season with some black pepper and take it off the heat.

Step 3

Now, brush your swordfish steaks all over with a little olive oil. Place them on the hot grill and cook for about three minutes on each side, or until the fish is opaque and flakes easily with a fork. While they’re grilling, spoon some of that chili sauce over the steaks to keep them moist and flavorful.

Step 4

When everything’s ready, serve the swordfish with lemon slices and a generous dollop of the chilled cucumber sauce on the side. Enjoy!