Swordfish with Cucumber Lime Salsa
adapted from Epicurious
1 tablespoon fresh lime juice
1 teaspoon olive oil plus additional for brushing pan
1 tablespoon chopped cilantro
1 (1-inch-thick) swordfish steak (6 ounces)
1 (1/4-pound) Kirby cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup)
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped scallion greens
1 teaspoon finely chopped fresh serrano chile (including seeds)
1 teaspoon sugar, or to taste
1/4 teaspoon salt
- Marinate swordfish: Stir together lime juice, oil, and cilantro in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
- Make salsa while swordfish marinates: Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.
- Cook swordfish: Preheat oven to 450. Heat oven-proof pan with oil on the stove at moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Cook fish for 3 to 4 minutes, then flip the fish over and place pan in the oven for about 10 minutes, or until fish is cooked through.
- Serve topped with salsa.