Grilled Swordfish with Tomato-Peach Salsa-Salad

This simple recipe was inspired by two things – a great piece of swordfish from The Net Result and some wonderful peaches. I grabbed the recipe for my Tomato Peach Bruschetta topping and noodled it a bit to make a great accompaniment to the swordfish. A classic New England trick for grilling swordfish is to coat it first with mayonnaise, which will keep it moist.

A one-pound filet of swordfish is only enough for two in our household, but if you generally eat smaller portions of protein, you could feed three with about 1¼ pounds, and you’ll still have plenty of the topping to go around. For a party of six, just double everything.

Serves 2 or 3

• 1 cup diced, cored ripe summer tomatoes, any size
• 1 cup diced pitted firm-ripe peaches or nectarines 
• 1 small avocado, diced (optional, about 2/3 cup)
• 2 teaspoons minced fresh ginger (optional)
• 1 clove garlic, peeled and minced
• 10 to 12 leaves basil (or basil and mint) sliced or chopped or 20 to 30 small whole leaves
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon white balsamic vinegar
• 1 teaspoon maple syrup
• Kosher salt
• 1  to 1 ¼ pounds (1 1/4-inch thick) swordfish filet, cut into 2 or 3 pieces if desired
• freshly ground pepper
• 2 tablespoons mayonnaise

1. Heat a gas grill over medium-high heat.

2. In a small mixing bowl, combine the tomatoes, peaches or nectarines, avocado (if using), garlic, and ginger (if using).

3. In another small bowl, combine the olive oil, lemon juice, balsamic vinegar, maple syrup and about 1/4 teaspoon kosher salt. Whisk to combine.

3. Add the dressing and most of the herbs to the tomato mixture and fold together. Add a pinch of salt and stir again. Let sit while cooking the swordfish.

4. Season the swordfish on both sides with salt and pepper. Coat one side of the swordfish generously with half of the mayonnaise.

5. Arrange the fish on the grill grates, mayonnaise side down. Before closing the grill, brush the top side with the remaining 1 tablespoon of mayonnaise. Cook for 5 to 6 minutes (you should have nice grill marks) and carefully flip the fish over with a metal spatula. Cook for another 4 to 6 minutes, or until the swordfish is firm or cooked to your liking. (I usually cook to an internal temperature of 135 to 140.)

6. Remove the swordfish from the grill and arrange on a serving platter. Let sit for a minute or two to let the juices settle. Generously mound the tomato-peach mixture on top and garnish with the remaining herbs. Serve right away.