Golfing and grilling go hand in hand! Here is a recipe you might try after a day on the links.

Grilled Swordfish with cucumber watermelon salad, mint ginger vinaigrette, and lime

4 – 8oz Swordfish steaks

Olive oil

Kosher Salt to season

Black Pepper to season

Directions: Season swordfish with salt & pepper, drizzle with olive oil before grilling.

 

Cucumber Watermelon Salad:

3 c. Seedless watermelon, rind removed, thinly sliced in 1″ squares

2 c. English Cucumber, thinly sliced

1 T. Mint, chopped

kosher salt to taste

black pepper to taste

 

Mint Ginger Vinaigrette:

1 c. Mint, fresh

1 T. pickled ginger

4 T. Agave nectar (or honey)

6 T. Rice wine vinegar

3 T. Olive oil

Directions: Place all ingredients in blender, puree until smooth.

Directions to complete salad: Toss watermelon, cucumber and mint with mint ginger vinaigrette, salt and pepper to taste.

Plate salad, top with fish, garnish with finger lime (or substitute regular lime).

This recipe courtesy of Darrell Lorenz, chef of The Classic Grill.