Entree: United States – California Wine Country – Grilled Swordfish with Mango Salsa (Char-grilled swordfish steaks topped with a fresh mango, onion, and cilantro salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 20 min

Total 45 min

Ingredients

- 4 swordfish steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil, plus extra for brushing
- 1 tsp (6 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 ripe mango, diced, about 1 1/4 cups (200 g)
- 1/2 small red onion, finely chopped, about 1/4 cup (40 g)
- 1 jalapeño, seeded and finely minced
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 ml) honey or agave (optional, to balance acidity)
- 1/4 tsp (1.5 g) kosher salt for salsa
- Lime wedges for serving

Instructions

1. Make the mango salsa: in a bowl combine diced mango 1 1/4 cups (200 g), chopped red onion 1/4 cup (40 g), minced jalapeño, chopped cilantro 1/4 cup (15 g), lime juice 2 tbsp (30 ml), honey 1 tsp (5 ml) if using, and 1/4 tsp (1.5 g) salt. Stir gently, cover, and chill while preparing the fish so flavors meld.
2. Pat the swordfish steaks dry and brush both sides with 2 tbsp (30 ml) olive oil. Season with 1 tsp (6 g) coarse salt and 1/2 tsp (1 g) black pepper.
3. Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). Oil the grates or pan lightly to prevent sticking.
4. Grill the swordfish steaks 3–4 minutes per side (depending on thickness) until you have a good char and the fish is opaque through the center but still moist. Avoid overcooking to keep the flesh tender.
5. Transfer grilled steaks to a plate and rest 2 minutes. Top each steak with a generous spoonful of mango salsa and serve immediately with lime wedges.