Grilled Swordfish Steak with Rainbow Pepper Summer Salsa

Grilled Spiced Swordfish with Bell Pepper Salsa

Ingredients:

For the Bell Pepper Salsa:

1 C. finely diced yellow bell pepper

1 C. finely diced green bell pepper

1 C. finely diced red bell pepper

1 C. finely diced orange bell pepper

2 T. apple cider vinegar

2 T. white balsamic vinegar

1/2 C. olive oil

1/2 teaspoon each Salt and Pepper

Minced fresh herbs like cilantro, scallion, mint, or dill (optional)

For the Swordfish:

2 lb. Swordfish Steak (about 1" thick)

2 T. Spice paste (We used Moroccan Harissa paste from Villa Jerada , but Thai red curry paste or Chinese chili crisp are both delicious and readily available in grocery stores).

1 T. fresh lemon juice

4 T. neutral high heat oil (like Avocado oil).

2 scallions, green and white parts sliced thinly

4 T. chopped cilantro (or to taste)

Salt and pepper to taste

Method:

1. About a half hour before you plan to grill, set the swordfish steaks in a small non-reactive dish or tray and brush liberally with your choice of spice paste.
2. Combine the bell peppers in a medium bowl, add vinegars and oil, salt and pepper and fresh herbs (if using).
3. Stir to combine well, and let sit, covered, while you prepare the fish.
4. Heat the grill to high heat.
5. Squeeze lemon (or lime if using the Thai curry paste), and drizzle the swordfish steaks with oil.
6. Reduce the grill to a medium heat. After a moment, place the swordfish steaks on the grill.
7. Allow to cook for 2-3 minutes, until the swordfish steaks are opaque about 50% up the sides.
8. Using a large spatula, flip the swordfish steaks once. allow them to cook with the cover closed for another 2-4 minutes.
9. Remove from the heat to a platter, and let them sit for another under a loose cover of aluminum foil 2-3 minutes to finish cooking.
10. Spread the bell pepper salsa over the swordfish, sprinkle with minced scallions and cilantro (if using), and finish with a squeeze of lemon (or lime).