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TPOTW
GRILLED SWORDFISH with MINT-CUCUMBER SALSA
2 Servings; can be doubled
For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward.
3/4 cup diced seeded peeled cucumber
6 tablespoons chopped red onion
3 tablespoons chopped fresh mint
1 tablespoon white wine vinegar
2½ teaspoons olive oil
1½ teaspoons sugar
2 6-to 7-ounce swordfish steaks (about 1 inch thick)
Combine cucumber, onion, mint, vinegar, 1½ teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.