2 tbsp. finely chopped cilantro

3 tbsp. finely chopped red onion

2 limes, juiced and zested

2 mangoes, peeled and seeded, cut into 1⁄4” pieces

4 swordfish steaks

2 tbsp. olive oil

Kosher salt and freshly ground black pepper, to taste

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Combine cilantro, onion, juice and zest, and mangoes; set aside.

 

Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Brush swordfish with oil and season with salt and pepper; grill, flipping once, until cooked through, about 5 minutes.

 

Transfer swordfish to serving plates; spoon reserved mango salsa over top.

Serves 4

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Printable version

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Original recipe

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