Grilled Swordfish with Mint-Cucumber Salsa

• 3/4 cup diced seeded peeled cucumber
• 6 tablespoons chopped red onion
• 3 tablespoons chopped fresh mint
• 1 tablespoon white wine vinegar
• 2 1/2 teaspoons olive oil
• 1 1/2 teaspoons sugar
• 2 6-to 7-ounce swordfish steaks (about 1 inch thick)

1. Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend.
2. Season with salt and pepper.
3. (Can be made 2 hours ahead.
4. Let stand at room temperature.)
5. Prepare barbecue (medium-high heat) or preheat broiler.
6. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper.
7. Grill or broil swordfish until just opaque in center, about 4 minutes per side.
8. Place swordfish on plates.
9. Top with salsa.

cucumber, red onion, fresh mint, white wine vinegar, olive oil, sugar

Taken from www.epicurious.com/recipes/food/views/grilled-swordfish-with-mint-cucumber-salsa-609 (may not work)