Strawberry Cucumber Salsa with Seared Scallops

Strawberry-Cucumber Salsa with Grilled Swordfish

Sweet, tangy, crunchy salsa that works perfectly with grilled fish or seared scallops
Course Main Course
Cuisine Mexican
Keyword easy dinner recipes, strawberry salsa
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 300 kcal
Author Johnson & Wales University student, Shawn Guffey, for the N.C. Strawberry Project


  • 1 cup strawberries diced
  • 1 cup cucumber peeled, seeded and diced
  • 3 tablespoons cilantro leaves freshly chopped
  • 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
  • tablespoons olive oil
  • Kosher salt and freshly ground black pepper


  1. In a bowl, combine the strawberries, cucumber, cilantro, red onion, jalapeño, Tabasco, and lime zest. Set aside.
  2. 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.
  3. 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.

Recipe Notes

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.