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Swordfish With Fresh Tomato Salsa



  • 2 Swordfish Steaks
  • 2 Limes Juiced
  • 3 Tablespoons of Coarse Dijon Mustard
  • 2 Tablespoons of Sweet Soy Sauce
  • 2 Cloves of Garlic Smashed
  • 1 Tablespoon of Olive Oil
  • 1 Handful of Fresh Chopped Dill
  • Freshly Ground Peppercorn
  • Kosher Salt

Fresh Salsa:

  • 2 Tomatoes Diced
  • 1 Lime Juiced
  • 1/2 Jalapeno Diced
  • Freshly Ground Peppercorn To Taste
  • Kosher Salt To Taste
  • A Handful of Fresh Cilantro


  • Combine all of the marinade ingredients together in a ziplock bag and add your swordfish steaks. Allow resting in the fridge for 1-2 hours.
  • Chop up tomato, onion, jalapeno, salt, and cilantro and place in a bowl. Stir in fresh lime juice. Put your fresh salsa in the fridge.
  • After your marinade has had a chance to set, remove your swordfish from the fridge and let it come to room temperature on the countertop (about half an hour). Preheat your oven to 400 Degrees.
  • Preheat a pan over medium-high heat on the stove. Carefully remove your swordfish from the marinade, and remove excess liquid. Place your swordfish into the frying pan, and sear for about 3 minutes per side.
  • Place your swordfish directly into the preheated oven and cook for an extra 5 minutes.