Grilled Swordfish Steaks with Cucumber Sauce

Name: Grilled Swordfish Steaks with Cucumber Sauce
Total time: 35
Yield: 8
Ingredients: 1 cucumber - peeled, seeded, and minced; 1 cup sour cream; 1 tablespoon lemon juice; 1 teaspoon lemon zest; salt to taste; 2 tablespoons olive oil; ½ cup minced onion; 2 cloves garlic, minced; 1 cup tomato-based chili sauce; 2 tablespoons apple cider vinegar; 2 teaspoons Worcestershire sauce; ⅛ teaspoon ground black pepper; 2 pounds swordfish steaks, cut 1 1/2-inches thick; 2 teaspoons olive oil; 1 lemon, thinly sliced

Recipe by Cat Lady Cyndi from allrecipes.com

Dinner 35 Mins.

Ingredients

8 servings

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1 cucumber - peeled, seeded, and minced
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1 cup sour cream
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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salt to taste
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2 tablespoons olive oil
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½ cup minced onion
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2 cloves garlic, minced

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1 cup tomato-based chili sauce
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2 tablespoons apple cider vinegar
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2 teaspoons Worcestershire sauce
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⅛ teaspoon ground black pepper
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2 pounds swordfish steaks, cut 1 1/2-inches thick
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2 teaspoons olive oil
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1 lemon, thinly sliced

Instructions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat.
Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.