Grilled Swordfish Steaks

Grilled Swordfish Steaks
Description: Looking to change it up a little on the grill? This light dish comes together in less than 30 minutes and brings a healthy and bright alternative to the table. Grilled Swordfish is the star topped with a creative and refreshing salsa.

  • 4 swordfish steaks
  • olive oil
  • 3 baby cucumbers (120g)
  • 1 ear of corn
  • 1 red onion
  • 1 lemon
  • dill (preferably fresh)
  • apple cider vinegar 
  • 6-8 red potatoes
  • The Feedlot Cattle Call
  1. Preheat the oven and grill to 425F/220C.   
  2. Finely dice 3 baby cucumbers and 3/4 of a red onion. Grill corn until charred and cut the kernels off the cob. Add to a mixing bowl with 1/2 tsp of Feedlot Cattle Call, 1/2 tsp finely diced fresh dill, 1 tsp lemon juice and 1 tsp apple cider vinegar. Stir thoroughly and set aside.  
  3. Cut red potatoes in small chunks and/or quarters and toss in a light coating of oil. Season with Cattle Call and place in the oven 425F/220C for approximately 30 minutes or until desired crispiness. 
  4. Lightly coat the swordfish steaks with oil, season with Cattle Call to taste and grill to desired temp and texture. Approximately 15-20 minutes flipping once until golden brown and firm to touch.
  5. Top off fish with a large spoonful of fresh salsa and serve with a side of potatoes.
Serving Size:
  • 4
Hot Tip:
For a little extra kick, try adding fresh or pickled jalapeños to the salsa! For a more creamy sauce, try stirring in 1 tbsp greek yoghurt.