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The first time I tasted swordfish topped with fresh mango salsa was during a coastal vacation where local seafood dominated every menu. The bright, tropical flavors of sweet mango against the meaty texture of perfectly grilled swordfish created a combination so memorable that I had to recreate it in my own kitchen. This simple yet impressive dish brings together the smoky char of grilled fish with a vibrant, juicy salsa that transforms an ordinary dinner into something truly special.
The first time I made this for my family, my teenage son who typically avoids anything remotely 'fruity' with his dinner cleaned his plate and asked for seconds. The secret was letting him help build the salsa – once he tasted how the sweet mango played against the spicy jalapeño, he was completely won over.
Essential Ingredients and Selection Tips
- Swordfish: Look for steaks that are firm, moist, and pale pink to white in color with some darker portions near the skin. Freshness is key - there should be no fishy smell. I find steaks about 1-inch thick cook most evenly. If available, ask your fishmonger for center-cut pieces for the most uniform cooking.
- Mangoes: The ideal mango for salsa should yield slightly to gentle pressure but not feel mushy. I prefer Ataulfo (honey) mangoes for their smooth texture and less fibrous flesh, but Kent or Tommy Atkins varieties work well too. The fruit should have a sweet fragrance near the stem end when ripe.
- Jalapeños: Look for firm, smooth peppers with vibrant color. For milder heat, remove all seeds and white membrane; for more spice, leave some in. I always taste a tiny piece before adding to gauge the heat level, as jalapeños can vary significantly.
- Cilantro: Choose bunches with bright green, perky leaves without yellowing. The stems contain tremendous flavor, so I finely chop the thinner stems along with the leaves for maximum impact.
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Detailed Cooking Instructions
- Step 1:
- Prepare Your Workspace - Before beginning, gather all your ingredients and equipment. For the salsa, you'll need a sharp chef's knife, cutting board, mixing bowl, and citrus juicer. For the fish, prepare your grill or grill pan, fish spatula, pastry brush for oil, and a clean platter for serving.
- Step 2:
- Master Mango Cutting Technique - Stand your mango with the stem end down and the narrow side facing you. Cut along one side of the pit, then repeat on the other side. Score the flesh in a crosshatch pattern, then push the skin side up or slice off the cubes.
- Step 3:
- Create the Perfect Salsa Base - In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/2 teaspoon cumin powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper. Toss the diced mango to coat every piece.
- Step 4:
- Build Layers of Flavor and Texture - Add diced red onion, green onions, red and yellow bell peppers, minced jalapeño, and chopped fresh cilantro to the mango mixture. Fold gently to maintain distinct pieces.
- Step 5:
- Allow Flavors to Meld - Cover your salsa and refrigerate for at least 30 minutes.
- Step 6:
- Prepare the Swordfish - Remove your swordfish from the refrigerator about 15 minutes before cooking. Pat dry, brush with olive oil, and season with kosher salt and freshly ground black pepper.
- Step 7:
- Master the Grilling Technique - Preheat your grill to medium-high heat (400-425°F). Grill for 3-4 minutes per side until the fish reaches an internal temperature of 145°F.
- Step 8:
- Rest Before Serving - Transfer the cooked swordfish to a clean platter and let it rest for 2-3 minutes.
I discovered the technique of marinating the mango first by accident when I was interrupted while making this dish. When I returned to finish the salsa 20 minutes later, I found the mango had absorbed the flavors beautifully. Now it's a deliberate step I never skip.
Grilled swordfish with mango salsa embodies everything I love about summer cooking – fresh ingredients, minimal preparation, and vibrant flavors that let the quality of each component shine through. Whether you're cooking for a special occasion or simply seeking to elevate an ordinary Tuesday dinner, this combination delivers restaurant-quality results with home kitchen simplicity.
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Frequently Asked Questions
- → Can I substitute another fish for the swordfish in this recipe?
- Absolutely! This mango salsa pairs beautifully with many firm, meaty fish like mahi-mahi, tuna, salmon, or halibut. You can even serve it with grilled chicken or pork if you prefer.
- → How do I pick the perfect mangoes for salsa?
- Look for mangoes that yield slightly to gentle pressure – not too firm and not too soft. They should smell sweet at the stem end. For salsa, it's best to use mangoes that are ripe but still firm enough to hold their shape when diced.
- → Can I make the mango salsa ahead of time?
- Yes, the salsa can be made up to 24 hours in advance and stored in the refrigerator. In fact, allowing it to marinate for a few hours enhances the flavors. Just give it a quick stir before serving.
- → How spicy is this mango salsa?
- With one jalapeño (seeds and membrane removed), the salsa has a mild to medium heat level. For less spice, use only half a jalapeño. For more heat, leave some seeds and membrane in, or substitute with a hotter pepper like serrano.
- → What sides pair well with mango salsa and grilled swordfish?
- This dish pairs wonderfully with coconut rice, black beans, grilled vegetables, or a simple green salad. For a complete tropical-themed meal, consider serving with grilled pineapple or plantains as well.