Looking for a new way to serve fish or scallops? Try a zesty pairing with Strawberry-Cucumber Salsa.
You’re probably thinking those are the funniest-looking swordfish steaks you’ve ever seen. Right?
This is the second recipe I’m featuring from the N.C. Strawberry Project, a collaboration between N.C. State’s Plants for Human Health Institute and Johnson & Wales University. Since I had scallops in the freezer and swordfish would have required a trip to the store, I substituted. I didn’t realize that it would knock down the calorie and fat counts as well. I seared 24 oz. of scallops (to serve four) and served them with the salsa and socca (chickpea flour crepes).
This strawberry-cucumber salsa has it all – sweetness from the strawberries, crunch from the cucumbers, subtle heat from the jalapeño and zestiness from the lime. It really gets all of your taste buds popping. I used chipotle-flavored Tabasco because I wanted a hint of smokiness too.
How to Perfectly Sear Scallops
It’s taken me a while but I’ve finally figured out the secret to perfectly seared scallops: use oil in an insanely hot cast iron pan, pat the scallops dry before you start and don’t crowd them in the pan. Just watch the sides of the scallops to know when to flip them – you’ll be able to see them go from translucent to opaque as they cook. When the bottom half is opaque, flip them. When they’re completely opaque, they’re done. Don’t overcook them or they will get rubbery.
Strawberry-Cucumber Salsa with Grilled Swordfish
- 1 cup strawberries diced
- 1 cup cucumber peeled, seeded and diced
- 3 tablespoons cilantro leaves freshly chopped
- 1½ tablespoons red onion minced
- 1 teaspoon jalapeño minced
- ¼ teaspoon Tabasco hot sauce
- 1 lime juice and zest, separated
- 4 swordfish steaks 6 oz. each
- 2½ tablespoons olive oil
- Kosher salt and freshly ground black pepper
In a bowl, combine the strawberries, cucumber, cilantro, red onion, jalapeño, Tabasco, and lime zest. Set aside.
Heat grill to medium-high heat. Brush fish with olive oil and season with salt and pepper on both sides. Grill fish for about 3 minutes, giving a quarter turn halfway through to make grill marks. Flip over and continue grilling for another 3 to 4 minutes for medium doneness. Remove from the grill and place on warm serving plates.
Add lime juice and ¼ teaspoon salt to the salsa and combine. Taste and adjust seasoning, if necessary. Place a generous portion onto the plate with the swordfish and serve immediately.
Nutritional information is for the swordfish-salsa combination. Substituting 24 ounces of scallops for the swordfish will result in a recipe with 245 calories, 10g fat (1g saturated), 55mg cholesterol, 425mg sodium, 10g carb, 1g fiber, 3g sugar, and 29g protein per serving.
This recipe is a good source of Protein, Selenium, Vitamin C, Vitamin B12, and Phosphorus. If you use swordfish, you also get a shot of Niacin; if you use scallops, you get extra Magnesium.