Swordfish with Zingy Cucumber and Chilli Salsa recipe

Preparation Time: 20 minutes | Cooking Time: 10 minutes

Swordfish is grilled until lightly flaking with a little oil, salt and pepper in this recipe, before being served with a fresh and zingy cucumber and chilli salsa.


  • 4 x swordfish steaks
  • 3 tbsp. olive oil
  • Salt and pepper
  • 1/2 cucumber
  • 2 tomatoes
  • 2 spring onions
  • 1/2 red chilli
  • 1 tbsp. olive oil
  • 1 tbsp. lime juice
  • Salt and pepper
  • 2 tbsp. freshly chopped parsley


  1. Season the swordfish steaks with the salt and pepper. Brush with oil. Heat a griddle pan over a medium heat and fry the swordfish on either side for 3-5 minutes or until flaking gently and cooked to your liking.

  2. Deseed the cucumber and discard the seeds. Seed the tomatoes. Finely cube the cucumber and tomatoes and thinly slice the spring onions. Slice the chilli in half, remove the seeds with the back of your knife and finely dice the flesh. In a bowl, mix together the cucumber, tomatoes, spring onions, chilli, olive oil, lime juice, salt, pepper and parsley. To serve, spoon over the fish.

Don't like chilli? Leave it out and add a pinch of cumin and a pinch of paprika instead of spice. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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