Ingredients
(4)- 3-4 OZ SWORDFISH STEAKS
1/4 CANTALOUPE (OR OTHER MELON) DICED
2 TBSP MINCED MINT
1 TBSP MINCED BASIL
1 TBSP LIME JUICE
1/2 TBSP HONEY
BUTTER
SALT & PEPPER
GARLIC SALT
Preparation
Trim the swordfish so that the skin and dark portions are removed. Lightly salt & pepper and sprinkle w/ garlic salt. Set aside. Place the diced melon, mint, basil, lime juice and honey in a bowl. Stir to combine. Set aside. Grill the swordfish on medium high heat for 2-3 minutes per side. (adjust for fish thickness). When the fish is finished. Turn off the heat and let sit for 1-3 minutes. Top with a paper thin shaving of butter. Salt & pepper to taste. Serve atop the melon salsa.
