BBQ day..Swordfish Cuban style served with Peach Salsa Sauce

I have been raving about our villages farmers market.Too much already,I think so..But I love the place and I am happy to do as much as of my food shopping there as I can. Couple of weeks ago I discovered new fish dealer there. Biggest problem till now what I have had, has been how to find good quality fish. Funny to even, think and mention about it, but it is really hard to find fresh fish in Austria. We have river Inn flowing by us but only hobby fishers go fishing there.


He comes from Vöcklabruck which is in Salzkammergut. Area of lakes and mountains. It is fishery to where fishers bring their wild catch and then he sells the fish.

So needles to say, I were quite ecstatic to find this dude in his food car selling all kind of fishes and sea foods. He had White Fish which I have never seen here before. I bought some sword fish because I wanted to grill it.


Here is the link for the fish guild.


I made Cuban style BBQ swordfish, peach salsa and succotash salad. Friend of mine came over to eat with us and he brought with him some Jacob’s Mussels marinated in chili and garlic. So we ended up with really nice lunch.Here are the recipes.

This is what you will need for the peach salsa:

  • 1 cup chopped red and/or yellow tomato
  • 0,5 dl chopped tomatillo (For a tomatillo substitute, get unripe tomatoes and add a squeeze of lime juice.)
  • 0,5 dl chopped avocado
  • 0,5 dl chopped peach
  • 2 tablespoons snipped fresh cilantro
  • 1 medium fresh jalapeno chile pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
In a medium bowl, combine tomato, tomatillo, avocado, fresh cilantro, jalapeno chile pepper, garlic, lime juice, salt, and ground black pepper. Serve immediately or cover and chill for up to 4 hours.
Swordfish steaks and Jakobs mussel's Cuban way, served with Succotash salad
Swordfish steaks and Jakobs mussel’s Cuban way, served with Succotash salad

Sword fish Cuban style

  • 1 large clove garlic, halved
  • 1 kg fresh or frozen swordfish steaks
  • 1 large clove garlic, halved
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt

Nonstick cooking spray or olive oil

1.Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Rub fish on both sides with cut sides of garlic. Place fish in a shallow glass dish; drizzle with lime juice. Cover; marinate in the refrigerator for 30 minutes, turning once. Drain fish. In a small bowl, combine cumin, black pepper, and salt; sprinkle onto fish.
2. Coat a cold grill rack with cooking spray. Grill fish on rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. Serve swordfish with Fresh Tomato Salsa. .
Frozen Strawberry margarita
For the Succotash there are several really good recipes in internet. I used this one:
Enjoy your BBQ and don’t forget refreshments! I will be blogging recipes for Strawberry Margarita and authentic Spanish Sangria in few days.

One Comment Add yours

  1. Frances 🌺 says:

    Sword fish is one of my favourites & this peach salsa sounds perfect 🍴


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