cucumber and tomato salsa with swordfish

A lovely refreshing and healthy meal, this is great to serve as an afternoon lunch – or if the weather’s good, the swordfish could be grilled on the BBQ! The reason behind the seeds for cucumber and tomatoes being removed, is to ensure that the salsa does not become mushy or full of liquid.


Handful of finely chopped mint

3 swordfish steaks

1 whole cucumber

4 large tomatoes

1 red pepper

1 small red onion

3 fresh swordfish steaks

Olive oil

Juice of one lemon

Salt and ground black pepper

– serves 3 –


1. De-seed the tomatoes and discard the seeds, then chop the flesh into small cubes

2.  Remove the seeds from the centre of the cucumber, discard and then chop the outer flesh into small cubes

3. Chop the pepper and onion into small cubes, then finely chop the mint

4. Pop all of the chopped ingredients into a bowl, squeeze in the lemon juice, olive oil and season to taste. Leave to stand

5. In a hot frying pan, add the swordfish steaks then season.

6. Cook the swordfish on each side for approximately 3-4 minutes, or until the meat has turned white with just a small strip in the middle that’s still rare (in a similar way to cooking tuna, you don’t want the swordfish to be over cooked otherwise it will be extremely dry)

7. Place the swordfish onto a plate, squeeze some lemon and a drizzle of olive oil on top and then spoon over the salsa



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