Swordfish Steaks with Mango and Avocado Salsa(Weir)

1. 1

   Working with 1 mango at a time, cut off the flesh from each side of the big, flat pit, to form 2 large pieces.

2. 2

   Discard the pit.

3. 3

   Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch (12 -mm) squares, cutting through to the skin.

4. 4

   Then, holding the mango over a bowl, slip the blade between the skin and flesh to cut away the flesh, allowing the cubes to fall into the bowl.

5. 5

   Add the avocado, jalapeno, onion, lime zest, lime juice, orange juice, chopped cilantro and 1 tablespoon of the olive oil.

6. 6

   Mix well and season to taste with salt and pepper.

7. 7

   Set aside.

8. 8

   In 1 or 2 frying pans large enough to hold the swordfish steaks in a single layer without crowding, warm the remaining 1 tablespoon olive oil over medium-high heat.

9. 9

   Add the swordfish and cook until lightly golden on the first side, about 5 minutes.

10. 10

    Turn the fish, season to taste with salt and pepper and continue to cook until lightly golden on the second side and opaque throughout when cut with a knife, about 5 minutes longer.

11. 11

    Place the swordfish steaks on warmed individual plates and top with the salsa.

12. 12

    Garnish with lime wedges and cilantro sprigs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.