Grilled Swordfish With Mango And Black Bean Salsa Recipe

Name: Grilled Swordfish With Mango And Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALSA; 1 small, fully ripe mango, peeled, pitted, and cut into small dice; 3/4 cup cooked black beans (canned beans, well rinsed, are fine); 1 small red bell pepper, cored, seeded, cut into small dice, and blanched; 1/2 bunch scallions, green parts only, chopped; 2 teaspoons rice vinegar; 2 tablespoons fresh orange juice; 1/2 teaspoon finely grated lime zest; 1 very small jalapeno pepper, seeded and minced; Salt and freshly ground black pepper; FISH; 6 swordfish fillets (about 7 ounces each); 2 teaspoons olive oil; Salt and freshly ground black pepper

Servings: persons

SALSA
1 small, fully ripe mango, peeled, pitted, and cut into small dice
3/4 cup cooked black beans (canned beans, well rinsed, are fine)
1 small red bell pepper, cored, seeded, cut into small dice, and blanched
1/2 bunch scallions, green parts only, chopped
2 teaspoons rice vinegar
2 tablespoons fresh orange juice
1/2 teaspoon finely grated lime zest
1 very small jalapeno pepper, seeded and minced
Salt and freshly ground black pepper
FISH
6 swordfish fillets (about 7 ounces each)
2 teaspoons olive oil
Salt and freshly ground black pepper

1
Prepare an outdoor grill. At least 30 minutes in advance, combine the salsa ingredients in a nonreactive bowl. (The salsa may be made and refrigerated up to 2 days in advance.)
2
Coat the fish with the olive oil and season with the salt and pepper. Grill the fillets about 7 to 8 inches from the heat source for 1 1/2 minutes. Rotate the fillets 45u00b0 to make an attractive crosshatch pattern and cook 1 1/2 minutes more. Turn and cook for 1 1/2 minutes.
3
Alternatively, heat a grill pan until very hot, about 3 minutes. Sear the fillets following the time schedule above. The fish is done when it is almost firm. Remove the fillets to plates, crosshatched side up. Stir the salsa, spoon it generously over the fish, and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: SALSA, 1 small, fully ripe mango, peeled, pitted, and cut into small dice, 3/4 cup cooked black beans (canned beans, well rinsed, are fine), 1 small red bell pepper, cored, seeded, cut into small dice, and blanched, and more.

Yes, Grilled Swordfish With Mango And Black Bean Salsa falls under the Seafood category and is a great choice for this type of meal.

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 Mango And Black Bean Salsa

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