Food & Cooking Recipes Ingredients Seafood Recipes Swordfish with Watermelon and Lime-Ginger Citronette 4.4 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 25 mins Total Time: 25 mins Servings: 4 Ingredients 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 teaspoons sugar 2 teaspoons finely grated peeled fresh ginger 3 tablespoons safflower oil, plus more for brushing Coarse salt and freshly ground pepper 1 pound skinless swordfish steak, cut into 1 ½-inch pieces 4 large scallions, white and pale-green parts separated, dark-green parts thinly sliced 1 head Bibb lettuce (about 8 ounces), leaves separated ½ small seedless watermelon, rind removed, cut into ½-inch-thick wedges 1 medium carrot, peeled into ribbons and julienned Flaky sea salt, such as Maldon, for serving Directions Whisk together lime juice, sugar, ginger, and oil; season with coarse salt. Preheat grill to medium. Thread swordfish and scallion whites onto skewers. Brush fish and scallions with oil and season with coarse salt and pepper. Grill, flipping occasionally, until fish is opaque throughout, about 7 minutes. Divide lettuce and watermelon among plates. Top with skewers. Drizzle with dressing and top with scallion greens and carrot. Sprinkle with sea salt and serve immediately. Rate it Print