Here's a great recipe for swordfish–this one with a neat spiced cucumber topping. Swordfish happens to be my personal all-time favorite seafood, but then I have been spoiled by years of thick swordfish steaks cut seconds after the fish have landed on deck. In general, the quality of fish to the consumer has improved drastically in the past twenty years. Commercial boats are often equipped with saltwater ice-making capability and much fish is sold at auction where the middleman sees, smells, and feels the product. Also, there is a great incentive to deliver pristine fish, because the best-quality fish commands the highest price.

Spicy Swordfish Steaks with Cool Cucumber-Cumin Concoction
Linda Greenlaw, Recipes From a Very Small Island

4 swordfish steaks, about 1½ inches thick
½ cup prepared seafood spice rub
½ cup sour cream
½ cup plain fat-free yogurt
½ cup olive oil
Zest and juice of 1 lime
1 garlic clove
1 teaspoon ground cumin
1 Tablespoon chopped parsley
2 cups thinly sliced cucumbers
Salt and freshly ground black pepper
1 Tablespoon olive oil

Rub the swordfish steaks with the spice mixture and refrigerate until ready to cook.

In a bowl, whisk together the sour cream, yogurt, oil, lime zest and juice, garlic, cumin, and parsley. Stir in the cucumbers and season lightly with salt and pepper. Refrigerate until ready to serve.

Build a hot charcoal fire or preheat a gas grill. Drizzle the fish with oil and cook, turning once, until it is no longer translucent in the center, 4-5 minutes per side.

Serve hot off the grill, topped with good dollops of the cool concoction.

Serves 4.

Linda Greenlaw is a bestselling author, cookbook author, former swordboat captain, and Isle au Haut resident.