Food & Cooking Recipes Ingredients Seafood Recipes Grilled Swordfish with Nectarine-Onion Salsa 3.0 (1) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 This quick fish dish takes hardly more effort than a turn on the grill, and keeps the heat of summer out of the kitchen. Ingredients 2 pounds (about 6) nectarines, quartered 2 red onions, quartered 2 tablespoons extra-virgin olive oil, plus more for grilling Coarse salt and freshly ground pepper 2 teaspoons Dijon mustard 1 tablespoon plus 1 teaspoon white-wine vinegar 2 teaspoons seeded, minced jalapeno chile ¼ cup torn fresh mint 6 swordfish steaks (each 1 pound and 1 inch thick) Directions Preheat grill to medium heat. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.) Toss nectarines and onions with oil in a medium bowl. Season with salt and pepper. Grill nectarines and onions, turning often, until softened, 15 to 20 minutes. Reserve juices in bowl. Transfer nectarines and onions to a cutting board, and let cool slightly. Combine mustard, vinegar, and chile in the reserved bowl. Cut nectarines and onions into 1/4- to 1/2-inch-thick slices. Add to bowl. Stir in mint, and season with salt and pepper. Lightly coat both sides of each swordfish steak with oil. Season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Cut each fish steak in half, and transfer to a serving platter. Top with nectarine-onion salsa. Cook's Notes If the nectarine pits prove difficult to remove, microwave the fruit on high for 20 seconds. This will soften the flesh, making it easy to scoop out the pit. Print