Grilled Swordfish Mango Salsa

I first stumbled upon the combo of swordfish with fresh mango topping during a beach getaway where seafood was the star of every restaurant. The zesty, summery taste of juicy mango paired with the substantial texture of well-grilled swordfish made such an unforgettable match that I just had to try making it at home. This straightforward yet fancy dish combines the smoky flavor of grilled seafood with a bright, colorful topping that turns a basic meal into something you'll remember.

When I whipped this up for my household the first time, my picky teenager who usually runs from anything with fruit in main dishes wolfed it down and wanted more. The trick was getting him involved in making the topping – after tasting how the sweet mango worked with the hot jalapeño, he was totally sold.

Key Components and Shopping Advice

• Swordfish: Go for pieces that feel solid, look slightly wet, and show light pink to whitish colors with some darker areas near the edge. They shouldn't smell fishy at all. I think steaks around 1-inch thick cook best. When possible, ask for middle-cut sections for even cooking.
• Mangoes: The best mango for this dish should feel a little soft when pressed gently but not mushy. I really like Ataulfo (honey) mangoes because they're smoother and less stringy, though Kent or Tommy Atkins work fine too. A ripe one will smell sweet around where the stem was.
• Jalapeños: Pick ones that are hard and smooth with bright coloring. Take out all seeds and white parts for less heat, or leave some in for extra kick. I always nibble a tiny bit first to check the spiciness, since they can be really different from one pepper to another.
• Cilantro: Get bunches with bright green, fresh-looking leaves with no yellow spots. The stems pack tons of flavor, so I chop up the skinny stems with the leaves to get the most out of them.

Pin it

Step-by-Step Cooking Guide

Step 1:

Set Up Everything - Start by collecting all your stuff and tools. For the topping, grab a good knife, cutting board, mixing bowl, and something to squeeze citrus. For the fish, get your grill or pan ready, a fish flipper, a brush for oil, and a clean plate for when it's done.

Step 2:

Cut Mango Like a Pro - Put the mango standing up with the skinny side facing you. Cut down one side of the pit, then do the other side. Make criss-cross cuts into the flesh, then push up from the skin or slice off the cubes.

Step 3:

Mix Your Topping Base - In a bowl, stir together 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon fresh black pepper. Toss in the mango chunks so they're all coated.

Step 4:

Add More Good Stuff - Put in chopped red onion, green onions, red and yellow peppers, tiny-chopped jalapeño, and fresh cilantro with the mango. Fold it all together gently so everything stays in nice chunks.

Step 5:

Let it Sit - Cover your mixture and stick it in the fridge for at least half an hour.

Step 6:

Get Fish Ready - Take out your swordfish about 15 minutes before cooking. Dry it off, brush with olive oil, and sprinkle with salt and fresh-ground pepper.

Step 7:

Grill It Right - Heat your grill to medium-high (400-425°F). Cook for 3-4 minutes per side until the fish hits 145°F inside.

Step 8:

Let It Rest - Move the cooked fish to a clean plate and wait 2-3 minutes before cutting into it.

I found out about soaking the mango first totally by chance when I got interrupted during prep. When I came back to finish making the topping 20 minutes later, I noticed the mango had soaked up all the flavors amazingly. Now I always make sure to do this on purpose.

Grilled swordfish topped with mango mix shows off everything great about cooking in summer – fresh stuff, easy prep, and bright flavors that let each ingredient really shine. Whether you're making dinner for a special night or just trying to make a regular Tuesday more exciting, this pairing gives you restaurant-quality food without complicated techniques.

Pin it

Frequently Asked Questions

→ Can I replace swordfish with other types of fish?

Of course! Try using tuna, halibut, salmon, or mahi-mahi. Don’t limit yourself—you can also swap it for grilled chicken or pork for a different twist.

→ What should I look for when choosing mangoes for salsa?

Pick mangoes that feel slightly soft when pressed but not mushy. The smell at the stem should be sweet. Choose firm-ripe ones to ensure they hold up after dicing.

→ Can the salsa be prepared in advance?

Absolutely! Whip it up a day ahead and let it chill in the fridge. The extra time helps the flavors mingle. Just stir it before serving for best results.

→ How spicy is the mango salsa?

It’s pretty mild if you remove the jalapeño seeds and ribs. If you want less heat, use half a jalapeño. Want it hotter? Add the seeds or try spicier peppers like serrano.

→ What sides go well with this dish?

Complement it with coconut rice, black beans, or grilled veggies. For more tropical vibes, serve alongside pineapple slices or fried plantains.