Grilled Swordfish Steaks with Cherry Tomato Salsa
- Servings: 8
Source: Martha Stewart Living, September 1995
- 3 pounds 1-inch-thick swordfish steak, cut into 8 pieces
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- Cherry Tomato Salsa
Heat a charcoal or gas grill to very hot.
Season swordfish steaks with salt and pepper, place on hot grill, and brush lightly with half the olive oil. Cook for about 5 minutes, then turn. Brush again with oil and cook about 5 minutes more, or until cooked almost all the way through.
Transfer steaks to a serving platter and serve with cherry tomato salsa.