from Bon Appetit, August 1995

2 Servings; can be doubled

Ingredients

• 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)

Preparation

Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.