Grilled Swordfish Mango Salsa (Print Version)
# Ingredients:
→ Mango Salsa
01 -
2 ripe mangos, cut into cubes
02 -
Juice from 1 lemon
03 -
2 tablespoons of cooking vegetable oil
04 -
1 teaspoon of kosher salt
05 -
Cracked black pepper, as needed
06 -
A pinch of ground cumin
07 -
4 green onions, finely sliced
08 -
1 jalapeño, minced (discard seeds and white parts)
09 -
Half of a red onion, chopped small
10 -
Half a red bell pepper, diced
11 -
1/2 yellow bell pepper, chopped fine
12 -
1/4 cup of fresh cilantro, minced
→ Swordfish
13 -
Steaks of swordfish
14 -
Season generously with salt and black pepper
# Instructions:
01 -
In a small bowl, combine the lemon juice, oil, cumin, salt, and a bit of black pepper. Stir until blended.
02 -
Pour marinade over mango chunks in a bowl and toss them until evenly coated.
03 -
Cut the bell peppers, cilantro, green onions, and red onion before tossing them into the bowl with the mango mixture.
04 -
Put gloves on before handling the jalapeño. Cut off the stem, remove its seeds and inner white bits, then finely chop. Add it to the salsa.
05 -
Combine everything well and chill in the fridge for half an hour to let flavors meld.
06 -
Turn your grill up to 500°F. Don't forget to generously season your fish steaks with salt and pepper.
07 -
Place fish onto the hot, clean grill and adjust temperature down to 400°F. Grill for 2-3 minutes on each side for perfect marks and tender fish. Don't overdo it, or it'll dry out.
08 -
Spoon the chilled mango mixture over the grilled fish and serve while it's fresh and warm.
# Notes:
01 -
This tangy Mango Salsa has a mix of green onions, diced red onion, and jalapeños tossed in fresh lemon juice with a handful of spices. Crunch comes from vibrant chunks of bell peppers.
02 -
Make the salsa in advance, store it in the fridge, and it'll be ready to go.
03 -
Turn up the heat by leaving in some of the jalapeño seeds or using an extra pepper.
04 -
This tasty topping isn't limited to fish; it's great on grilled chicken or pork too.