Prep 45 mins
Cook 15 mins
This is a warm weather favorite for my family. We love to grill and fish is a natural choice!
For the Salsa
- 1 1⁄2 cups diced mangoes
- 1⁄2 cup red bell pepper, diced
- 1⁄8 cup red onion, minced
- 1⁄4 cup chopped scallion
- 2 -3 habanero peppers, seeded and chopped (optional)
- 1 1⁄2 tablespoons fresh lime juice
- 2 swordfish steaks (approx. 8oz. each; skin, fat, and red meat removed)
- salt & freshly ground black pepper
- extra virgin olive oil
- freshly squeezed lime juice
- Mix together salsa ingredients and chill.
- Season swordfish steaks with salt and pepper.
- Coat grill rack with cooking oil spray before heating; prepare grill.
- Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
- Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
- Baste frequently with oil/lime mixture.
- Serve swordfish topped with mango salsa, or as a condiment.
This was fabulous! So tender and flavors were fantastic! I only used 1 Serrano pepper in the salsa. Just right amount of heat.
This was tasty. We used 2 habanero peppers and we were sorry we did because HOLY COW! That stuff was painful. I had to have a glass of milk nearby in order to eat it because it was so fiery. If we make it again, we'll use 1 habanero, or possibly just part of one.
Really, really good. Presented well, tasted delicious. We used three small habanero peppers and the salsa was a bit spicy, honestly more than we could bear. I think with one, or one and a half of the habaneros, this recipe would be perfect.