Grilled Swordfish with Cucumber-Melon Salsa Recipe

• 2 cups peeled English cucumber, small dice (from 1 medium cucumber)
• 1 cup cantaloupe, small dice
• 1/4 cup red onion, finely chopped
• 4 teaspoons freshly squeezed lemon juice
• 4 teaspoons olive oil
• 2 teaspoons fresh Italian parsley, finely chopped
• 1 teaspoon packed lemon zest
• 1 teaspoon fresh oregano, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Vegetable oil
• 6 (4- to 6-ounce) swordfish fillets (about 2 pounds)
• Salt
• Freshly ground black pepper

1. Combine all of the ingredients in a large, nonreactive bowl and stir until well coated.
2. Cover and refrigerate until ready to serve.
3. Heat a gas or charcoal grill to medium high (about 375 degrees F to 425 degrees F) or a grill pan over medium-high heat and rub the grill or grill pan with a towel dipped in vegetable oil.
4. Coat both sides of the swordfish with oil and season all over with salt and pepper.
5. Place the fish on the grill and cook, undisturbed, until dark grill marks form, about 5 minutes.
6. Turn and grill until the fillets are just cooked through and opaque, about 3 to 4 minutes more.
7. Transfer the fish to individual plates, top each fillet with salsa, and serve.

cucumber, cantaloupe, red onion, freshly squeezed lemon juice, olive oil, fresh italian parsley, lemon zest, fresh oregano, kosher salt, freshly ground black pepper, vegetable oil, swordfish fillets, salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/grilled-swordfish-with-cucumber-melon-salsa-25675 (may not work)