Grilled Swordfish Steaks with Tropical Mango Salsa
Bristol FarmsGrilled Swordfish Steaks with Tropical Mango Salsa
Ingredients
For the Grilled Swordfish
- 4 swordfish steaks, about 1-inch thick, 6-8 ounces each, ask your Bristol Farms fishmonger for center-cut
- 2 tablespoons extra virgin olive oil, premium quality
- 1 lime, juiced
- 1 tablespoon fresh cilantro, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Tropical Mango Salsa
- 2 ripe mangoes, diced into 1/4-inch pieces
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, seeded and minced (or 1 whole for more heat)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon honey, local, raw honey preferred
- 1/4 teaspoon sea salt, or to taste
For Garnish
- 4 fresh cilantro sprigs
Instructions
- 1
Prepare the Mango Salsa: In a medium bowl, combine the diced mangoes, red bell pepper, red onion, minced jalapeño, chopped fresh cilantro, lime juice, honey, and sea salt. Stir gently to combine. Taste and adjust seasoning if needed. Set aside at room temperature to allow flavors to meld while you prepare the swordfish.
⏱️ 10 min
- 2
Prepare the Swordfish: Pat the swordfish steaks dry with paper towels. In a small bowl, whisk together the extra virgin olive oil, lime juice, 1 tablespoon chopped cilantro, garlic powder, smoked paprika, sea salt, and black pepper. Brush both sides of each swordfish steak generously with the marinade.
⏱️ 5 min
- 3
Preheat Grill: Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425
- 4
Grill Swordfish: Place the marinated swordfish steaks on the hot grill. Grill for 4-6 minutes per side, depending on thickness, until the fish is opaque throughout and flakes easily with a fork. Avoid overcooking to keep the fish moist.
⏱️ 12 min•🌡️ 425
- 5
Serve: Carefully transfer the grilled swordfish steaks to serving plates. Spoon a generous amount of the tropical mango salsa over each steak. Garnish with fresh cilantro sprigs, if desired. Serve immediately with your favorite side dishes, such as coconut rice or grilled asparagus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bristol FarmsGrilled Swordfish Steaks with Tropical Mango Salsa
Ingredients
For the Grilled Swordfish
- 4 swordfish steaks, about 1-inch thick, 6-8 ounces each, ask your Bristol Farms fishmonger for center-cut
- 2 tablespoons extra virgin olive oil, premium quality
- 1 lime, juiced
- 1 tablespoon fresh cilantro, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
For the Tropical Mango Salsa
- 2 ripe mangoes, diced into 1/4-inch pieces
- 1/2 cup red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/2 jalapeño, seeded and minced (or 1 whole for more heat)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 teaspoon honey, local, raw honey preferred
- 1/4 teaspoon sea salt, or to taste
For Garnish
- 4 fresh cilantro sprigs
Instructions
- 1
Prepare the Mango Salsa: In a medium bowl, combine the diced mangoes, red bell pepper, red onion, minced jalapeño, chopped fresh cilantro, lime juice, honey, and sea salt. Stir gently to combine. Taste and adjust seasoning if needed. Set aside at room temperature to allow flavors to meld while you prepare the swordfish.
⏱️ 10 min - 2
Prepare the Swordfish: Pat the swordfish steaks dry with paper towels. In a small bowl, whisk together the extra virgin olive oil, lime juice, 1 tablespoon chopped cilantro, garlic powder, smoked paprika, sea salt, and black pepper. Brush both sides of each swordfish steak generously with the marinade.
⏱️ 5 min - 3
Preheat Grill: Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 5 min•🌡️ 425 - 4
Grill Swordfish: Place the marinated swordfish steaks on the hot grill. Grill for 4-6 minutes per side, depending on thickness, until the fish is opaque throughout and flakes easily with a fork. Avoid overcooking to keep the fish moist.
⏱️ 12 min•🌡️ 425 - 5
Serve: Carefully transfer the grilled swordfish steaks to serving plates. Spoon a generous amount of the tropical mango salsa over each steak. Garnish with fresh cilantro sprigs, if desired. Serve immediately with your favorite side dishes, such as coconut rice or grilled asparagus.
⏱️ 5 min