It’s Sweet, It’s Savory — It’s Sensational
Wow. Mild and meaty, the swordfish is not only fast in the water — up to 60 mph — but it can go from fridge to fantastic in a flash with this adventurous mashup of fish and fruit. Pick up some local Florida fresh swordfish from the Market, gas up the grill and get cooking. This is absolute perfection on the plate: savory balsamic and basil brightened up with slices of succulent Plant City strawberries.
4 swordfish steaks, 6 ounces each (about 1 inch thick)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the Strawberry Basil Salsa:
1 cup fresh strawberries, diced
1/4 cup fresh basil leaves, finely chopped
1/4 cup red onion, finely diced
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat grill to medium-high heat (about 400-450°F) and clean grates thoroughly. Oil the grates to prevent sticking.
Pat swordfish steaks completely dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
Place swordfish on the hot grill and cook for 4-5 minutes per side without moving, until fish reaches 145°F internal temperature and has nice grill marks.
While fish grills, prepare the salsa by combining diced strawberries, chopped basil, red onion, balsamic vinegar, honey, salt, and pepper in a medium bowl. Gently toss to combine.
Remove swordfish from grill and let rest for 2-3 minutes to allow juices to redistribute.
Serve immediately, topping each swordfish steak with a generous portion of the fresh strawberry basil salsa.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755