Cumin-Lime Swordfish with Grape Salsa Recipe

When I went grocery shopping the other day I knew I wanted some sort of fish with salsa, great for summertime.  Well, as usual, I’m going for what’s on sale that day.  Swordfish was that days manager’s special, so I picked up four nice looking pieces.  I didn’t want the usual salsas I make like tomato or mango salsa but something a bit different this time.  I saw that the green grapes were on sale for 88 cent per pound, and I knew I had some cherry tomatoes in the fridge, so I figured I could make something fun with those.

For some inspiration, I turned to, one of the best places to get your creative juices flowing.  I searched for grape salsa and came up with this recipe;

The recipe on the Food Network site was for pork chops but I just switched that for the swordfish I purchased.  It worked out great!  Here it is with just a bit of tweaking for what I had on hand.


  • 3 tablespoons extra-virgin olive oil
  • Juice from 1 lime (2 tablespoons)
  • 1 large garlic clove, finely chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon finely grated lime zest
  • Kosher salt and freshly ground black pepper
  • 4 (6 ounce) swordfish pieces

Grape Salsa:

  • 2 cups red and yellow grape tomatoes, halved (I only had red and really liked the color contrast)
  • 1 1/2 cups seedless green grapes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup chopped cilantro (I used parsley because its what I had on hand.  Cilantro would have given it that extra zip.)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • Kosher salt and freshly ground black pepper


For Swordfish: Preheat grill over high heat (I used a stove-top grill pan). Stir together olive oil, lime juice, garlic, cumin, lime zest, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Rub marinade evenly on swordfish, and set aside while you make the salsa.

For Salsa: Stir together tomatoes, grapes, onion, cilantro (or parsley), olive oil, lime juice, 1 teaspoon kosher salt and 1/2 teaspoon pepper.  Set aside.

Grill the fish, turning once, until grill marks appear and fish is just cooked through, about 6 minutes total. Transfer to a platter, and top fish with salsa.

I made enough for an additional meal and think the salsa was even better the next day.


Barbeque Grills

It’s time to grill!  Bar-B-Q Grills are happening now!  Here are my ideas about where to buy great grills.

Steaks, burgers, dogs, chicken, sausage and don’t forget your veggies.  It’s grillin’ time. Need a little help to find that great grill?  Check out what I came up with.

You cannot go wrong with a Weber for sure.  Something for everyone, so
many to choose from:

Lowes always has great deals for your home:

Sears is always the “go to” for many of us since we were kids:

And if you like to shop online, here is my fave place, Amazon:

Tell me what you have or just bought.


My Top 10 Beef Cuts for Grilling


1.   The Porterhouse Steak is cconsidered the “King of Steaks”, because it is actually two steaks in one. One side is a New York Strip, and the other side is a large sized filet mignon.   It is perfect grilled but can also be broiled, sautéed or pan-fried.

2.  T –Bone steak is named for its T-shaped bone.  It is the same as the Porterhouse, yet with a smaller portion of the filet mignon.   Best grilled, or broiled only to medium rare, as the meat near the bone cooks more slowly than other parts of the steak.

3.  The Ribeye is a favorite of steak lovers being well marbled, which allows it to be tender and juicy.  These steaks are cut from the same piece of meat used for prime rib.  Should be cooked quickly by grilling, broiling or frying.

4.  Filet Mignon is the tenderest steak available, although not the most flavorful since it does not have a bone attached.  To add flavor, it is often cooked wrapped in bacon, or served with a sauce.  Best cooked quickly by broiling, grilling or sautéing.

5.  New York Strip steak is a steakhouse classic and great for all occasions.  It has an excellent amount of marbling, is tender, and full flavored.  Ideal for grilling.

6.  Top Sirloin is a relatively lean cut. It is often marinated to help tenderize it.  A good choice for cutting into cubes, and skewering with vegetables for grilling.

7.  Flank Steak is not technically a steak but is a very popular cut of beef.  It has a good deal of connective tissue, which gives it great flavor, but also makes it less tender.  It is usually marinated before being broiled or grilled.  Flank steak is always served cut across the grain in thin slices.

8.  Hangar Steak is not particularly tender, but has a lot of flavor.  It is best marinated and cooked quickly over high heat by grilling or broiling, and served rare or medium rare, to avoid toughness. 

9.  Flat iron steaks are a top blade steak derived from the tender top blade roast. Considered by many as the finest cut of beef available. Best grilled or broiled.

10. Tri-T tip is most popular in the Central Coast region of California, but is increasing popularity  elsewhere because of its full flavor, lower fat content, and comparatively lower cost.  It is great grilled, or marinated and then grilled.