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.


New, Interesting, Unusual Hors d’oeuvres, Appetizers and Starters

If you are looking for alternates for the usual, ho-hum hors d’oeuvres, appetizers or starters, have a look at this list of some of my favorites.

 1.  Sesame Ginger  Soba Noodles in Spoons

This is the only hors d’oeuvres on this list that is really only for small parties…unless, of course if you choose to rent or buy several spoons (see photo).  Easy to prepare and you can make them the day before. 

2.  Polenta Crostini with Balsamic Red Onion and Blue Cheese

A great alternate to the usual bread crostini.

3.  Tostaditas with Corn Salsa

This can be served chilled or at room temperature.  A nice feature if you are running out of time at the last minute.

4.  Cherubs on Horseback

I just love the name!  Its dried apricots wrapped in bacon.  Just bake and serve.  So easy.

5.  Prosciutto Wrapped Fig Skewers

A wonderful alternative to the usual prosciutto wrapped melon.

6.  Lime Marinated Chicken Skewers with Avocado Crema Dip

I made these for a party for 200 people and there was one couple that made this their whole dinner.  They were literally taking the skewers off the tray I was using to replenish the serving platter!  They didn’t even take time to try the crema.  I’m not complaining.

7.  Glazed Sesame Soy Beef Skewers

Marinate the day before if you wish.  Then just broil quickly before serving.

8.  Greek Salad Skewers

Greek salad on a skewer!  How cool!  I got this from Giada De Laurentiis’s TV show, Everday Italian.

9.  Smoked Salmon Sushi Rice Balls

An easy alternative to sushi rolls.  Make the rice balls with salmon slices a day or two ahead and garnish with wasabi just before serving.

10.   Ricotta and Sage Crepes

I love making crepes and you can freeze them for future use.  Add the filling the day before and cut into one or two inch pieces.

11.  Cucumber Cups with Blue Cheese Mousse and Bacon

Don’t let the term “mousse” intimidate you, its just cheese.  I was serving this at a party one night when someone asked me for a vegetarian version, so I just left off the bacon for her.  Still very tasty.

12.  Celery Barquettes with Stilton and Walnuts

A classy variation on cream cheese filled celery.  A quick and easy mousse with walnuts on top. 

Try a few of these the next time you have a party or are in charge of taking hors d’oeuvres to someone else’s get together.  I think they will be impressed with your fancy, gourmet appetizers.  Just don’t tell them how easy they were to make!

Email me for recipes for any or all of the above.


Kitchen Tips #2

Salad greens can be easily bruised so when washing carefully dip them in and out of a large bowl of water, then dry them on paper towels.

When measuring spices always use a measuring spoon or pour them into your hand  instead of straight into the food you are cooking so that you don’t accidently over pour.

To juice lemons, limes, oranges or other citrus, first roll them on the cutting board pressing down hard with the palm of your hand before slicing.

The best way to cook raw sausage is to first poach them in water for about 10 minutes.  You can them finish them on the grill or stove-top so the outside will be browned and the inside fully cooked.