Grilled Swordfish with Mango Salsa
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Mango Salsa on Grilled Swordfish is a simple and healthy way to spice up that grilled fish with a great side dish packed full of flavors and vegetables. It is a quick and easy salsa to make and compliments the grilled swordfish perfectly.
Mango Salsa on Grilled Swordfish
Mango Salsa on Grilled Swordfish is a simple and healthy way to spice up that grilled fish with a great side dish packed full of flavors and vegetables. It is a quick and easy salsa to make and compliments the grilled swordfish perfectly.
A quick dice of red onion, green onion and jalapeno peppers all marinated in lemon juice with spices and herbs. The added crunch comes from some red and yellow bell peppers.
I’ve made mention here in many a post that papaya is my pick over mango, and that mainly stems from the fact I find these guys so darn hard to cut and dice without them getting all mushy. I always seem to pick the ones that are fibrous and the flesh sticks to the seed. These tend to be slimy and slippery and I mangle it. In reading up on these I found the ones I have picked were too ripe, but still firm. If the mango is too ripe, it will be a mushy mess, and was always hard to cut into pieces.
The mango has a flat oblong pit in the center of it and I’ve learned to cut along the sides of the pit. Hold the mango with one hand on its end, stem side down. With a sharp knife, cut from the top of the mango, down one side of the pit and then repeat with the other side. You should end up with three pieces – two halves, and that middle, which is the pit.
Now take each mango half and with the knife make lengthwise and cross cuts in the flesh, but don’t cut through the peel. Just to it. Now you can flip it inside out so to speak and the little cubes of mango will be exposed and easy to cut off into small cubes. Or, you can lay the half on a cutting surface and slide the knife at the base of the cut mango flesh and the skin.
In a bowl whisk together the lemon juice, oil, pinch of cumin powder, kosher salt and fresh cracked black pepper. Add the the cubes of mango and toss to coat and marinate.
I dice the half of a red onion, chop the green onions, cilantro and bell peppers and place in the bowl of mango. Using latex or rubber gloves slice the stem off the jalapeno pepper and remove the seed and white membrane, discard. Dice the pepper fine and add to the bowl. Toss to coat and allow to marinate for 30 minutes in the refrigerator.
This is perfect spooned over any grilled fish or chicken, but tonight it was some beautiful, fresh, grilled swordfish. I served this alongside some tangy and crunchy Broccoli Tarragon Salad for a healthy and delicious dinner.
Bon appetite!
Mango Salsa on Grilled Swordfish
Ingredients
- 2 mangos
- 1 lemon
- 2 tbsp vegetable oil
- 1 tsp salt
- fresh cracked pepper
- pinch of cumin powder
- 4 green onions
- 1 jalapeno
- 1/2 red onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/4 cup fresh cilantro
Instructions
Mango Salsa
- In a bowl whisk together the lemon juice, oil, pinch of cumin powder, kosher salt and fresh cracked black pepper.
- Add the the cubes of mango and toss to coat and marinate.
- Dice the half of a red onion, chop the green onions, cilantro and bell peppers and place in the bowl of mango.
- Using latex or rubber gloves slice the stem off the jalapeno pepper and remove the seed and white membrane, discard. Dice the pepper fine and add to the bowl.
- Toss to coat and allow to marinate for 30 minutes in the refrigerator.
To Grill Swordfish
- Preheat grill to 500°F. Salt and pepper your swordfish and grill.
- Place swordfish on a cleaned grill and drop heat to 400°F. I like to get grill marks on mine and 2-3 minutes per side should do it for a tender, cooked through swordfish. You don't want to overcook or it will be dry. We want a moist evenly cooked fish.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Really delicious salsa! I loved it with swordfish, and I’m going to use it with chicken too.
Fantastic! So glad you enjoyed this one Rachel!
Absolutely delicious recipe! The sweet of the mango and the spicy of the jalapeño was the perfect complement for the Swordfish. Thank you!
Excellent! So happy you enjoyed this one Sandra. 🙂
This salsa was perfect with my grilled swordfish. It was simple to make and added a light and fresh element to the meal. I didn’t have a jalapeño pepper but it was delicious anyway. Thanks for the inspiration.
Thank you for sharing this! I am glad you enjoyed it!
you didn’t include how to cook it, you stopped at place the marinade in the refrigerator
That’s because this is a salsa recipe only. I have another Swordfish recipe to grill here: https://keviniscooking.com/lemon-rosemary-grilled-swordfish/
Basically though, just salt and pepper your swordfish and grill.
Preheat grill to 500°F. Place swordfish on a cleaned grill and drop heat to 400°F. I like to get grill marks on mine and 2-3 minutes per side should do it for a tender, cooked through swordfish. You don’t want to overcook or it will be dry. We want a moist evenly cooked fish.
Your site is so fantastic. I’m going to come back here again.
Thanks Domenica!
This salsa is a tasty alternative to a heavy sauce! Grilling just got better!
I ended up using this with grilled chicken, and it was wonderful. I will use this recipe with swapping out mango for other ingredients such tomatoes, peaches, cucumber, or whatever just to try out different variations with different meals. So tasty and easy to make, it had a big impact on the meal.
So glad you’re experimenting and checking out these recipes, Kenny! All anyone needs to do is try these and realize it’s not as hard as they make cooking and baking out to be. At least that’s what I want this site to teach. Enjoy!