Salsa Recipe: Grilled Swordfish Topped with Mango Salsa

Grilled Swordfish Topped with Mango Salsa

Swordfish steaks are great for grilling. The fish is hearty and tastes great with little seasoning, or by soaking in a nice herb or garlic marinade before the fish hits the grill. Depending on your taste, you can sear the fish briefly on both sides and serve with the center section largely uncooked; or grill for 5 to 7 minutes on both sides, ensuring the center is cooked through giving the exterior a nice crust and grill marks.

My favorite fish to prepare are halibut and salmon, having spent my youth in Alaska. Salsas work very well with both of these fish. Halibut has a very neutral flavor and tastes wonderful with traditional tomato salsa or a sweeter fruit based salsa. Salmon has a sweeter taste and I tend to serve it with sweeter fruit salsa. I will often cook halibut in a baking dish in a bath of tomato salsa thinned with water and lemon juice. The heat from the chile peppers work their way into the fish as it cooks. It’s a great way to infuse some flavor.

I love swordfish on the grill. I tend to cook it during the summer months, and serve it with several homemade condiments including a salsa, usually containing a tropical fruit like papaya, mango, or pineapple.

Grilled Mango Salsa

Ingredients:

1 Ripe Mango, sliced 1/4 inch thick
2 teaspoons Extra-Virgin Olive Oil
1/4 cup Finely Chopped Red Onion
2 tablespoons Finely Chopped Yellow or Orange Bell Pepper
1 Jalapeno or Serrano Pepper, finely chopped
Juice from 1 Fresh Lime
1 teaspoon Granulated Sugar
1/2 teaspoon Sea Salt
1 teaspoon Chopped Fresh Parsley or Cilantro
1/2 teaspoon Ground Ginger

Prep Steps:

• Make sure grill grate is clean, and lightly oiled.
• Heat grill to medium heat.
• Place mango slices on a plate and coat with extra-virgin olive oil on both sides.
• Grill over direct heat for several minutes per side. Mango will be nicely browned.
• Remove mango and allow to cool briefly.
• Cut the grilled fruit into small cubes and add to small bowl with finely chopped red onion, finely chopped bell pepper, fresh lime juice, granulated sugar, sea salt, parsley or cilantro, and ground ginger.

Most often served at room temperature or chilled, the salsa can be heated up in a small saucepan and served hot. Grill fish to your desired preference, serve with salsa and lime wedges.