Photo by Isabelle
Isabelle's Notes:
4 medium ripe mangoes (diced small) Ask a question about this ingredient
1/4 red onion (diced very small) Ask a question about this ingredient
1/2 juice of ripe lime Ask a question about this ingredient
1/8 small chili pepper (diced very, very small) Ask a question about this ingredient
1/8 lemon grass stalk (sliced very thin) Ask a question about this ingredient
1/4 cup cilantro (chopped) Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/4 teaspoon coarse black pepper Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1/2 juice of ripe lemon Ask a question about this ingredient
Combine all ingredients, except mangoes, in a bowl, lightly toss, cover with plastic and let it rest in the refrigerator for 30 minutes. Keep diced mangoes chilled in the refrigerator in a separate, covered container. Only add mangoes to this mix, gently toss and serve with the grilled swordfish right before serving.
Ask a question about this step4 Fillets/Steaks of Swordfish Ask a question about this ingredient
1 teaspoon sea salt Ask a question about this ingredient
1/2 teaspoon coarse black pepper Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
Preheat grill to medium-high. Rub surface of fillets with olive oil and season with salt and pepper. Let it rest in the refrigerator for at least 5 minutes. Then, arrange fillets on grill rack, cover, and grill until flesh is opaque, 4 to 5 minutes per side. Slide fillets off grill and onto a platter or individual plates. Top with some mango salsa, letting the some of the mango salsa cascade down the swordfish fillet onto the plate. May be served with steamed rice or a steamed vegetable medley.
Ask a question about this stepThis is a delicious dish and it's so easy to make! It can be served on hot summer days with sides of salads and fruits or in the colder winter days with rice and steamed vegetables! It's always a hit, because it has a little of something for everyone. Hint: you can give this an Asian flair by skipping the cilantro and adding an 1/8 tsp of fish sauce to the salsa!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
I like this salad...the salsa is great on a lot of different kinds of fish.