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"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


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


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

olive oil for brushing

kosher salt and freshly ground black pepper


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.


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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