Ingredients

For the salsa:

• 2 cups peeled English cucumber, small dice (from 1 medium cucumber)
• 1 cup cantaloupe, small dice
• 1/4 cup red onion, finely chopped
• 4 teaspoons freshly squeezed lemon juice
• 4 teaspoons olive oil
• 2 teaspoons fresh Italian parsley, finely chopped
• 1 teaspoon packed lemon zest
• 1 teaspoon fresh oregano, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the fish:

• Vegetable oil
• 6 (4- to 6-ounce) swordfish fillets (about 2 pounds)
• Salt
• Freshly ground black pepper

Description

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