Ingredients
1
tsp vegetable oil plus additional for brushing pan
1
(1-inch-thick) swordfish steak (6 oz)
1
(1/4-lb) Kirby cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup)
1
tbsp finely chopped fresh cilantro
1
tbsp finely chopped scallion greens
1
tsp finely chopped fresh jalapeño or serrano chile (including seeds)
Special equipment: a well-seasoned ridged grill pan
Directions
2.
Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)
3.
Make salsa while swordfish marinates:
4.
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.
6.
Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.
8.
Salsa can be made 2 hours ahead and chilled, covered.
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