Grilled Swordfish Steaks with Cucumber Sauce

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined.

Season to taste with salt, and refrigerate until ready to serve.

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Pour in the chili sauce, vinegar, and Worcestershire sauce.

Bring to a simmer and cook 5 minutes to blend the flavors.

Season with black pepper, and remove from the heat.

Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil.

Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side.

Baste with the chili sauce while grilling.

Serve the swordfish with lemon slices and the cucumber sauce.