Grilled Swordfish with Mediterranean Salsa

Ingredients

• 4 Swordfish steaks
• 2 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 Tomatoes, diced
• 0.5 cup Kalamata olives, pitted and chopped
• 2 tbsp Capers, drained
• 0.25 cup Red onion, finely chopped
• 0.25 cup Fresh parsley, chopped
• 1 tbsp Fresh oregano, chopped
• 2 tbsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, which is about 205°C (200°C).
2. 2Place the 4 swordfish steaks on a clean surface. Brush both sides of each steak with the 2 tbsp olive oil. Sprinkle the 0.5 tsp salt and 0.25 tsp black pepper evenly over both sides of the swordfish steaks.
3. 3Carefully place the seasoned swordfish steaks on the preheated grill. Grill for 5 to 7 minutes per side. The swordfish is done when it is opaque and flakes easily with a fork, or reaches an internal temperature of 63°C.
4. 4While the swordfish is grilling, prepare the Mediterranean salsa. In a medium bowl, combine the 2 diced tomatoes, 0.5 cup Kalamata olives (pitted and chopped), 2 tbsp capers (drained), 0.25 cup red onion (finely chopped), 0.25 cup fresh parsley (chopped), 1 tbsp fresh oregano (chopped), and 2 tbsp lemon juice.
5. 5Mix all the salsa ingredients together gently until well combined.
6. 6Once the swordfish is cooked, remove it from the grill. Serve the grilled swordfish immediately, topped with the prepared Mediterranean salsa.

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