Grilled Swordfish with a Fresh Cucumber Salsa

Summer is a great time to enjoy grilled swordfish.  Couple it with fresh garden veggies as a salsa.  Chill.
1-1/2 lb swordfish fillet, 1-inch thick, cut into four portions

Cucumber Salsa:
2 Tbsp olive oil
2 Tbsp seasoned rice vinegar
1 large fresh tomato, diced and drained of seeds
1 orange bell pepper, diced
6-inches English cucumber, diced (center seeds removed)
2 green onions, sliced
1 large clove garlic, minced
palmful cilantro leaves, chopped
1/4 tsp dried red pepper flakes
dash salt and freshly ground pepper to taste

Heat a grill. Stir together the salsa ingredients in a medium bowl and allow to marinate for at least 30 minutes, stirring once in a while.

Spray swordfish with a bit of canola oil and salt and pepper generously. Lay on hot grill and cook for about 4-5 minutes without moving. Spray second side with a bit of canola oil and salt and pepper to taste.

Flip swordfish carefully and grill on second side about 4-5 more minutes. Remove fillets to plates and top with salsa.  Nice served on a bed of sautéed greens.

Serves 4.