Grilled Swordfish with Salsa Fresca
Ingredients
- 2 heirloom tomatoes, small dice
- 1 jalapeño, minced (ribs and seeds removed if you’d like less heat)
- 1 small red onion, minced
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 4 swordfish steaks, skin and bloodline removed
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