Ingredients
- 2 (8 ounce) swordfish steaks
- 5 mint leaves, chopped
- 1 peach, chopped
- 1 tomato, chopped
- 1/2 red pepper, chopped
- 5 basil leaves, chopped
- 1 lime, squeezed
- 2 tablespoons olive oil
- 1 tablespoon honey
- Kosher salt and pepper
- Fresh greens
Recipe Description
Grilling season is not over yet. Take advantage of these late summer and fall evenings with a grilled swordfish dinner served with a fresh fruit salsa that’s light and delicious.
I try to incorporate plenty of fish in my diet. It can be tough because my husband is not a big seafood fan. I could eat it every day!
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