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.