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GRILLED SWORDFISH WITH MANGO SALSA

"Swordfish is an excellent fish for grilling because its meat is firm and its relatively high oil content keeps it moist. It pairs well with a strongly flavored accompaniment, such as this spicy Mango Salsa. The salsa, which is also terrific with tortilla chips, can be made well ahead of time."

Serves 6

MANGO SALSA:

2 small tomatoes, cored and diced

1/2 medium red or yellow bell pepper, stemmed, seeded, and diced

2 scallions, trimmed and minced

1/2 medium red onion diced

1 ripe mango, peeled, pitted, and diced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon orange juice

1 tablespoon fresh lime juice

pinch of red pepper flakes

kosher salt and freshly ground black pepper

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6 swordfish steaks (about 8 ounces each), about 1 inch thick

olive oil for brushing

kosher salt and freshly ground black pepper

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1. To make the Mango Salsa, combine the tomatoes, bell pepper, scallions, onion, mango, cilantro, parsley, orange juice, lime juice, red pepper flakes, and salt and pepper to taste in a large bowl and mix well. Taste and adjust the seasonings. The salsa will keep, covered, in the refrigerator for up to 3 days.

2. Prepare gas or charcoal grill. Brush the fish lightly with the olive oil and sprinkle with salt and pepper to taste. When the fire is medium-hot, and the coals are covered with a light coating of ash and glow deep red, grill the fish until it is opaque throughout, 4 to 5 minutes per side.

3. Spoon a generous portion of the salsa over each steak and serve at once.

Enjoy!

For more quick dishes that leave time for fun in the sun, be sure to pick up a copy of

 Available at Seaside Classic or online here.

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