Ingredients
- 4 - OZ SWORDFISH STEAKS
- 1/4 CANTALOUPE (OR OTHER MELON) DICED
- 2 tablespoons MINCED MINT
- 1 tablespoon MINCED BASIL
- 1 tablespoon LIME JUICE
- 1/2 tablespoon HONEY
- BUTTER
- SALT& PEPPER
- GARLIC SALT
Ready In 45 Minutes
Servings: 4
Cooking Instructions
Step 1
- Trim the swordfish so that the skin and dark portions are removed. Lightly salt & pepper and sprinkle w/ garlic salt. Set aside.
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Step 2
- Place the diced melon, mint, basil, lime juice and honey in a bowl. Stir to combine. Set aside.
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Step 3
- Grill the swordfish on medium high heat for 2-3 minutes per side. (adjust for fish thickness).
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- Length: 3 minutes
Step 4
- When the fish is finished. Turn off the heat and let sit for 1-3 minutes. Top with a paper thin shaving of butter. Salt & pepper to taste.
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- Length: 3 minutes
Step 5
- Serve atop the melon salsa.
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