Grilled Swordfish with Lemon, Dill & Cucumber Sauce

Delicate and light, this sauce has a loose texture that’s somewhere between a vinaigrette and a salad. It complements most any grilled fish, so feel free to substitute salmon, tuna or halibut steaks for the swordfish.

For the sauce:

• 1 medium English cucumber, peeled and finely diced to yield 2 cups
• 2 Tbs. fresh lemon juice
• 1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 Tbs. minced fresh dill
• 1 Tbs. minced shallot
• 2 tsp. minced fresh mint

For the swordfish:

• 1-1/2 Tbs. olive oil; more for brushing the grill
• Six 1-1/4-inch-thick swordfish steaks (6 to 8 oz. each)
• 1 tsp. kosher salt

Make the sauce:

Put the cucumber in a medium bowl. Add the lemon juice and the sugar, toss to combine, and season with salt and pepper to taste. Stir in the olive oil, dill, shallot, and mint, and add more salt and pepper if necessary. Let sit for 30 minutes to allow the flavors to marry. Taste for seasoning again just before serving and adjust if necessary.

Grill the swordfish:

Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.

Meanwhile, generously coat both sides of the swordfish with the oil and season both sides with salt. Let the fish sit at room temperature for 15 minutes (while the grill heats). Grill the swordfish steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the cucumber sauce.