How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

How do I store leftover Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Swordfish With Guava And Tamarind Glaze And

Name: Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Guava and tamarind glaze; ? 2 cups of chicken stock; ? 1 cup of rice wine vinegar; ? 8 inches of lemongrass, cut into 1/4-inch pieces; ? 4 tablespoons of orange zest; ? 8 tablespoons of tamarind pulp; ? 1/2 cup of soy sauce; ? 8 tablespoons of molasses; ? 1 cup of brown sugar; ? 1/2 cup of guava pur; ? 8 tablespoons of minced garlic; ? 2 teaspoons of minced fresh ginger; ? 1 jalapeno or Scotch bonnet pepper, seeded and finely chopped; ? 4 tablespoons of chopped fresh cilantro; ? 8 teaspoons of Siracha Chile sauce; Bring chicken stock, vinegar, lemongrass, orange zest, tamarind, soy sauce, and molasses to a boil. Add the sugar and reduce to 2 cups. Remove from the heat and add the remaining ingredients. Reserve.; Zesty mango salsa; ? 4 mangoes, peeled and diced; ? 6 plum tomatoes, diced; ? 1 cup of diced red onion; ? 1/2 cup of diced green bell pepper; ? 2 jalapeno peppers, seeded and finely chopped; ? 2 tablespoons of chopped fresh cilantro leaves; ? 2 tablespoons of chopped fresh parsley leaves; ? 2 garlic cloves, minced; ? 2 tablespoons of sherry wine vinegar; ? 2 tablespoons of fresh lime juice; ? 2 tablespoons of olive oil; ? Salt and black pepper to taste; Toss all ingredients together and refrigerate for one hour to marry the flavors. Makes six servings.

Try this homemade Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa recipe the whole family will love. Made with tamarind glaze, chicken, …

This Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa relies on simple, everyday ingredients such as guava and tamarind glaze, ? 2 cups of chicken stock, ? 1 cup of rice wine vinegar and ? 1/2 cup of soy sauce. It comes together quickly and makes 4 servings. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

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