Mango Salsa With Grilled Swordfis (Print Version)
# Ingredients:
→ For the Mango Salsa
01 -
2 mangos, cubed
02 -
1 lemon, juiced
03 -
2 tbsp vegetable oil
04 -
1 tsp salt
05 -
Fresh cracked pepper, to taste
06 -
Pinch of cumin powder
07 -
4 green onions, chopped
08 -
1 jalapeno, finely diced (seeds and membrane removed)
09 -
1/2 red onion, diced
10 -
1/2 red bell pepper, chopped
11 -
1/2 yellow bell pepper, chopped
12 -
1/4 cup fresh cilantro, chopped
→ For the Swordfish
13 -
Swordfish steaks
14 -
Salt and pepper, to taste
# Instructions:
01 -
In a bowl whisk together the lemon juice, oil, pinch of cumin powder, kosher salt and fresh cracked black pepper.
02 -
Add the cubes of mango and toss to coat and marinate.
03 -
Dice the half of a red onion, chop the green onions, cilantro and bell peppers and place in the bowl of mango.
04 -
Using latex or rubber gloves, slice the stem off the jalapeno pepper and remove the seed and white membrane, discard. Dice the pepper fine and add to the bowl.
05 -
Toss to coat and allow to marinate for 30 minutes in the refrigerator.
06 -
Preheat grill to 500°F. Salt and pepper your swordfish steaks.
07 -
Place swordfish on a cleaned grill and drop heat to 400°F. Grill for 2-3 minutes per side to get nice grill marks and a tender, cooked through fish. Be careful not to overcook or it will be dry.
08 -
Top the grilled swordfish with the mango salsa and serve immediately.
# Notes:
01 -
This Mango Salsa on Grilled Swordfish features a quick dice of red onion, green onion and jalapeno peppers all marinated in lemon juice with spices and herbs. The added crunch comes from some red and yellow bell peppers.
02 -
The salsa can be made ahead and refrigerated until ready to serve.
03 -
For a spicier salsa, leave some of the jalapeno seeds in or add a second jalapeno.
04 -
This salsa works well with other grilled fish or even chicken and pork dishes.