Grilled Swordfish with Mango Salsa

Name: Grilled Swordfish with Mango Salsa
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 tbsp. finely chopped cilantro; 3 tbsp. finely chopped red onion; 2 limes, juiced and zested; 2 mangoes, peeled and seeded, cut into 1/4” pieces; 4 swordfish steaks; 2 tbsp. olive oil; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4

FARIDEH SADEGHIN

A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks. You can substitute any other meaty fish or even poultry for a simple, summery grilled main dish.

Ingredients

2 tbsp. finely chopped cilantro
3 tbsp. finely chopped red onion
2 limes, juiced and zested
2 mangoes, peeled and seeded, cut into 1/4” pieces
4 swordfish steaks
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Combine cilantro, onion, juice and zest, and mangoes; set aside. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Brush swordfish with oil and season with salt and pepper; grill, flipping once, until cooked through, about 5 minutes. Transfer swordfish to serving plates; spoon reserved mango salsa over top.

Combine cilantro, onion, juice and zest, and mangoes; set aside. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Brush swordfish with oil and season with salt and pepper; grill, flipping once, until cooked through, about 5 minutes. Transfer swordfish to serving plates; spoon reserved mango salsa over top.