Grilled Swordfish With Mango Salsa Recipe

Name: Grilled Swordfish With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salsa; 1 1/2 cups diced mangoes; 1/2 cup red bell pepper, diced; 1/8 cup red onion, minced; 1/4 cup chopped scallion; 2 -3 habanero peppers, seeded and chopped (optional); 1 1/2 tablespoons fresh lime juice; For Fish; 2 swordfish steaks (approx. 8oz. each; skin, fat, and red meat removed); salt & freshly ground black pepper; extra virgin olive oil; freshly squeezed lime juice

Servings: persons

For the Salsa
1 1/2 cups diced mangoes
1/2 cup red bell pepper, diced
1/8 cup red onion, minced
1/4 cup chopped scallion
2 -3 habanero peppers, seeded and chopped (optional)
1 1/2 tablespoons fresh lime juice
For Fish
2 swordfish steaks (approx. 8oz. each; skin, fat, and red meat removed)
salt & freshly ground black pepper
extra virgin olive oil
freshly squeezed lime juice

1
Mix together salsa ingredients and chill.
2
Season swordfish steaks with salt and pepper.
3
Coat grill rack with cooking oil spray before heating; prepare grill.
4
Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
5
Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
6
Baste frequently with oil/lime mixture.
7
Serve swordfish topped with mango salsa, or as a condiment.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 12 ingredients. The key ingredients include: For the Salsa, 1 1/2 cups diced mangoes, 1/2 cup red bell pepper, diced, 1/8 cup red onion, minced, and more.

Yes, Grilled Swordfish With Mango 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 Salsa

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