Grilled Swordfish With Mango Salsa
This grilled swordfish with mango salsa is a bold and healthy summer dish featuring perfectly charred, meaty fish topped with a fresh, vibrant tropical salsa. Ready in under 30 minutes, it’s an impressive yet simple grilling recipe perfect for any occasion.
Servings: 2 steaks
Calories: 420kcal
Cost: 3
Equipment
- grill
- mixing bowl
- whisk
- grill tongs or spatula
- knife and cutting board
Ingredients
- 2 swordfish steaks (1-inch thick)
- 3 tbsp olive oil
- 1 lime (zest and juice)
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large mango, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1 lime, juiced (for salsa)
- 2 tbsp fresh cilantro, chopped
- 1 pinch salt (for salsa)
Instructions
- In a shallow bowl, whisk together olive oil, lime zest and juice, garlic, cumin, salt, and black pepper.
- Add swordfish steaks to the marinade, turning to coat evenly. Let rest for 20–30 minutes at room temperature.
- In a bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and salt. Toss gently and set aside.
- Preheat grill to medium-high heat (400–450°F) and oil the grates.
- Remove swordfish from marinade and pat dry with paper towels.
- Grill swordfish for 4–5 minutes on the first side, then flip and grill another 3–4 minutes until opaque and cooked through (145°F internal temperature).
- Remove from grill, rest for 2 minutes, then top with mango salsa and serve with lime wedges.
Notes
Use swordfish steaks at least 1 inch thick for best results. Do not over-marinate to avoid texture breakdown. Always pat fish dry before grilling for a proper crust. Prepare salsa shortly before serving to maintain freshness and texture.