Grilled Swordfish Steaks with Cucumber Sauce

Grilled Swordfish Steaks with Cucumber Sauce
  • 1 cucumber - peeled, seeded, and minced
  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • salt to taste
  • 2 tablespoons olive oil
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 1 cup tomato-based chili sauce
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 2 pounds swordfish steaks, cut 1 1/2-inches thick
  • 2 teaspoons olive oil
  • 1 lemon, thinly sliced


  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
  3. Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

04/17/2018
Grilled Swordfish Steaks with Cucumber Sauce, recipe PT15M PT1H 5 455 calories

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