Grilled Swordfish with Thai Chile and Grapefruit Relish

This relish is intended to accompany simply grilled seafood. Of course, it can also be used over chicken, pork, etc.

| Serves 4 |


  • 4 6-oz steaks domestic wild-caught swordfish
  • oil for coating
  • salt and pepper for seasoning


  • 2 Ruby Red grapefruits, peeled and segmented
  • 1 Thai red chile, minced fine (more or less depending on tolerance)
  • ½ tsp honey (try a darker honey, such as chestnut
  • or buckwheat)
  • 1 Tbsp chopped fresh mint
  • zest of ½ lime

| Preparation | Bring the swordfish fillets to room temperature. Lightly coat with oil. Season with salt and pepper. When fire is medium-hot, place swordfish on well-cleaned and lightly oiled grill grate. Depending on thickness of fillet and heat of fire, grill for 3 to 4 minutes on each side. Allow to rest for 5 minutes (covered) before serving.

Slice the ends from the grapefruits and remove rind and pith. With a sharp paring knife cut the fruit from the membrane, avoiding seeds. Place in a small bowl and add minced chile, honey, chopped mint and lime zest. Toss well and serve as a bed for the swordfish.

Subscribe to Breaking News

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.