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: Mango Salsa; 4 medium ripe mangoes (diced small); 1/4 red onion (diced very small); 1/2 juice of ripe lime; 1/8 small chili pepper (diced very, very small); 1/8 lemon grass stalk (sliced very thin); 1/4 cup cilantro (chopped); 1 teaspoon sea salt; 1/4 teaspoon coarse black pepper; 1 tablespoon extra virgin olive oil; 1/2 juice of ripe lemon; Grilled Swordfish; 4 Fillets/Steaks of Swordfish; 1 teaspoon sea salt; 1/2 teaspoon coarse black pepper; 3 tablespoons extra virgin olive oil

Servings: persons

Mango Salsa
4 medium ripe mangoes (diced small)
1/4 red onion (diced very small)
1/2 juice of ripe lime
1/8 small chili pepper (diced very, very small)
1/8 lemon grass stalk (sliced very thin)
1/4 cup cilantro (chopped)
1 teaspoon sea salt
1/4 teaspoon coarse black pepper
1 tablespoon extra virgin olive oil
1/2 juice of ripe lemon
Grilled Swordfish
4 Fillets/Steaks of Swordfish
1 teaspoon sea salt
1/2 teaspoon coarse black pepper
3 tablespoons extra virgin olive oil

1
Combine all ingredients, except mangoes, in a bowl, lightly toss, cover with plastic and let it rest in the refrigerator for 30 minutes. Keep diced mangoes chilled in the refrigerator in a separate, covered container. Only add mangoes to this mix, gently toss and serve with the grilled swordfish right before serving.
2
Preheat grill to medium-high. Rub surface of fillets with olive oil and season with salt and pepper. Let it rest in the refrigerator for at least 5 minutes. Then, arrange fillets on grill rack, cover, and grill until flesh is opaque, 4 to 5 minutes per side. Slide fillets off grill and onto a platter or individual plates. Top with some mango salsa, letting the some of the mango salsa cascade down the swordfish fillet onto the plate. May be served with steamed rice or a steamed vegetable medley.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: Mango Salsa, 4 medium ripe mangoes (diced small), 1/4 red onion (diced very small), 1/2 juice of ripe lime, 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.

That's it — enjoy your meal!

Grilled Swordfish With Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions