Marinated Grilled Swordfish with Watermelon Relish


This is a combination of 3 recipes all linked on the website. The Watermelon Relish takes the longest to prepare. It will keep in the refrigerator for 2-3 days. The

Mexican Marinade takes just a few minutes. This is definitely worth the time it takes. Enjoy! BHL

Yield: 4 Servings


4 (6-8 oz) swordfish steaks

½ cup Mexican Marinade

Watermelon Relish, gently warmed


Coat the swordfish liberally with the Mexican Marinade. Turn on the grill. After letting the marinade soak into the fish a few minutes, place the fish on the grill. Sear it for 1 ½-2 minutes (depending on the thickness) on each side. When it is lightly brown, flip it over.

When both sides have been browned, turn off one side of the grill. Move the swordfish to the side with no heat. Continue to cook the swordfish for 4-6 more minutes until it is just cooked through. Overdone swordfish tends to taste like sawdust! Better to check by cutting into the steak than letting it get overdone!

Transfer the swordfish to each plate. Top with the warm watermelon relish.

Inspired by a recipe from the amazing cookbook, Mexican Flavors. Hugh Carpenter and Teri Sandison, 2014.

Submitted by Barb L