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Grilled Swordfish with Mint-Cucumber Salsa

3/4 c Diced seeded peeled cucumber
6 tb Chopped red onion
3 tb Chopped fresh mint
1 tb White wine vinegar
2 1/2 ts Olive oil
1 1/2 ts Sugar
2 Swordfish steaks; (about 1 inch thick) (6-to 7-ounce)


Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.

2 Servings; can be doubled.


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