Culinary

Grilled Swordfish with Connecticut Summer Vegetable Salsa

Photo of Lincoln Team
By: Lincoln Team
Try this delicious Grilled Swordfish with a twist.

It’s time to get your grilling on! This Fourth of July weekend, entertain guests with your grilling skills by serving up this grilled swordfish with Connecticut summer vegetable salsa. Grilled swordfish elevates this dish to healthier levels than the standard hot dogs and burgers (and don’t forget to turn the fish to create the crosshatch marks).  Be sure to use a food thermometer to get the fish cooked just right too to prove that you are THE grill master of the group!

Chef Jamie Roraback of Lincoln Culinary Institute also suggests this summer vegetable salsa - which is easier to prepare than you think! Vegetables are in season and can be found at your local farm stands, or grocery stores and they come together to create this flavorful salsa to compliment the swordfish. Serves four.

Enjoy and happy Fourth of July!

Grilled Swordfish Ingredients:

  • 4        6-oz. Swordfish Steaks

  • 4        Tbs.   Extra Virgin Olive Oil

  • 1        tsp.    Fresh Thyme-crushed

  • 3        tsp.    Fresh Garlic-crushed

  • 2        tsp.    Lemon Zest- (peel of lemon grated, yellow part only)

  • 1        tsp.    Cracked Black Pepper

Place all ingredients in bowl, toss to coat. Marinate at least an hour under refrigeration or overnight.

Heat grill on high. On a clean, lightly oiled grill, place swordfish steaks on and cover grill.

Let cook for about 2 minutes, turn a quarter turn for a crosshatch mark, and let cook for another 2 minutes with grill covered. Flip over, repeat. Check for doneness: the fish is done if slightly firm to touch and the interior is 145°f. If interior is just a hint clear at center, remove from grill and let sit off the heat to finish cooking and rest its juices. Serve with summer vegetable salsa.

Vegetable Salsa Ingredients:

  • 1        Small Zucchini-sliced lengthwise into ½” slices

  • 1        Small Yellow Squash-sliced lengthwise into ½” slices

  • 1        Baby Eggplant-sliced length wise into ½” sliced

  • 1        Red Bell Pepper-cut into 1” wide strips

  • 1        Red Onion-sliced ½” thick

  • 4        Tbs.   Extra Virgin Olive Oil

  • 4        Tbs.   Fresh Basil-cut or torn into strips

  • Salt and Black Pepper to Taste

Place all the vegetables in bowl and toss with the olive oil. Thread the onion slices on a skewer if desired to make grilling easier. Heat grill on high. On a clean, lightly oiled grill, place all vegetables on, cook for about 3 minutes, flip over and cook for another 2 minutes or until tender.

Remove all vegetables from grill, let cool slightly. Dice all grilled vegetables into ½” squares. Place in bowl, toss with the basil and add salt and black pepper to taste. Serve with Grilled Swordfish or other meats. Enjoy, Happy Fourth of July!