Charbroiled Swordfish with Citrus Salsa

Grilled swordfish and a bright citrus salsa loaded with four kinds of citrus, tri-color bell peppers, red onion, and a hit of tequila. This is summer grilling at its cleanest.

The salsa needs a couple of hours to marinate before the fish even hits the grate. Ruby red grapefruit, oranges, limes, and lemon get sectioned and tossed with diced peppers, red onion, cilantro, and mint. The tequila ties the citrus together and adds a warm, agave-tinged note you can’t get from anything else.

Swordfish is built for the grill. It’s dense enough to hold up over direct heat without flaking apart. A light brush of oil, salt, and pepper is all it needs. Let the salsa do the talking.

Kitchen Tips

• Segment the citrus over a bowl to catch the juices. Those juices become part of the salsa’s dressing.
• Pat the swordfish steaks dry before oiling and grilling. Moisture on the surface steams instead of searing.
• Don’t move the fish for the first 3 to 4 minutes. It will release naturally from the grate once a crust forms.
• Serve the salsa at room temperature, not ice cold. Cold dulls the citrus flavors.

Variations

• Tropical version: Add diced mango and swap the mint for fresh basil.
• No-alcohol: Skip the tequila and add an extra squeeze of lime juice with a pinch of cumin instead.