Grilled Swordfish with Mango Salsa
A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks. You can substitute any other meaty fish or even poultry for a simple, summery grilled main dish.
Grilled Swordfish with Mango Salsa
Ingredients
A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks. You can substitute any other meaty fish or even poultry for a simple, summery grilled main dish.
Yield: serves 4
Ingredients
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2 tbsp. finely chopped cilantro
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3 tbsp. finely chopped red onion
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2 limes, juiced and zested
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2 mangoes, peeled and seeded, cut into 1/4” pieces
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4 swordfish steaks
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2 tbsp. olive oil
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Combine cilantro, onion, juice and zest, and mangoes; set aside. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Brush swordfish with oil and season with salt and pepper; grill, flipping once, until cooked through, about 5 minutes. Transfer swordfish to serving plates; spoon reserved mango salsa over top.
- Combine cilantro, onion, juice and zest, and mangoes; set aside. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Brush swordfish with oil and season with salt and pepper; grill, flipping once, until cooked through, about 5 minutes. Transfer swordfish to serving plates; spoon reserved mango salsa over top.
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