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.