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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that summer trip to the Florida Keys? Sun-drenched beaches, crystal-clear water, and the most amazing seafood imaginable. I tried grilled swordfish for the first time there, and I’ve been trying to recreate that perfect bite ever since. After many attempts, I think I've finally nailed it!
Swordfish, known for its meaty texture and mild flavor, stands up beautifully to grilling. Topping it with a fresh mango salsa not only elevates the dish but also adds a burst of color and freshness. I once tried making this dish with pineapple salsa, but mango just has that certain something, ya know?
The key to perfect grilled swordfish is not overcooking it. Nobody wants a dry, tough piece of fish. Aim for a slightly charred exterior and a moist, tender interior. And the mango salsa? That’s where the magic happens! The combination of sweet, tangy, and spicy is simply irresistible. I've been known to eat it straight with a spoon – don't judge!
Required Equipments
- Grill
- Medium Bowl
- Cutting Board
- Knife
- Tongs
- Measuring Spoons
- Measuring Cups
Grilled Swordfish with Mango Salsa: Frequently Asked Questions
Grilled Swordfish with Mango Salsa
This Grilled Swordfish with Mango Salsa recipe brings together the robust flavors of the sea with the sweet and tangy notes of tropical fruit. It’s a vibrant dish perfect for summer barbecues or a quick weeknight meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, and salt. Gently toss to combine. Taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial; don't skip it!
- Prepare the Swordfish: Pat the swordfish steaks dry with paper towels. This helps to get a good sear. Brush both sides of the swordfish steaks with olive oil. Season generously with salt, black pepper, garlic powder, and paprika. Don't be shy with the seasoning; swordfish can handle it.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grates are clean and lightly oiled to prevent sticking. I use a grill brush and then rub the grates with an oil-soaked paper towel.
- Grill the Swordfish: Place the swordfish steaks on the preheated grill. Grill for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Avoid overcooking! It’s better to err on the side of slightly undercooked than overcooked.
- Rest the Fish: Remove the swordfish from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fish.
- Serve: Top the grilled swordfish with a generous amount of the chilled mango salsa. Garnish with extra cilantro and lime wedges, if desired. Serve immediately. I like to serve mine with a side of grilled asparagus or coconut rice. Yum!
📝 Notes
- For a spicier salsa, leave some of the jalapeño seeds in.
- If you don’t have fresh cilantro, you can use dried cilantro, but the flavor won’t be as vibrant.
🍎 Nutrition
Calories: 350 kcal
Protein: 40 g
Fat: 12 g
Carbohydrates: 20 g
Fiber: 3 g
Calcium: 30 mg
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