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Grilled Swordfish With Mango Salsa

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 steaks
Course: Main Course
Cuisine: Fusion
Calories: 420
Ingredients Equipment Method Notes

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)

Equipment

  • grill
  • mixing bowl
  • whisk
  • grill tongs or spatula
  • knife and cutting board

Method
 

  1. In a shallow bowl, whisk together olive oil, lime zest and juice, garlic, cumin, salt, and black pepper.
  2. Add swordfish steaks to the marinade, turning to coat evenly. Let rest for 20–30 minutes at room temperature.
  3. In a bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and salt. Toss gently and set aside.
  4. Preheat grill to medium-high heat (400–450°F) and oil the grates.
  5. Remove swordfish from marinade and pat dry with paper towels.
  6. 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).
  7. 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.