Mangos are powerhouses of nutrition and are
increasingly available in the grocery store at reasonable
prices. Their gorgeous color easily
enhances any dish. I enjoy adding something red
(like red bell pepper) to the dish for contrast; eyecatching
food is always more tempting and appears
delicious even before the first bite.
1¼ pounds swordfish steaks, divided into 4 pieces
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1 ripe mango, peeled, seeded, and finely diced
¼ cup diced red bell pepper
¼ cup diced red onion
Juice and zest of 1 lemon
1 teaspoon olive oil
1 teaspoon rice vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro
1. Sprinkle the swordfish with the salt and pepper.
2. Place a barbecue grill or broiler rack about 6
inches away from the heat source. Preheat the
grill or broiler. Grill the swordfish until it reaches
the desired degree of doneness, about 8 to 10
minutes, depending on the thickness of the steak
or until the crumbs are golden and the fish is just
barely opaque when cut in the thickest part or
flakes easily with a fork. Remove the swordfish
from the heat and sprinkle with fresh lemon juice.
3. While the swordfish is on the grill, make the
salsa: In a small bowl, combine the mango, bell
pepper, red onion, lemon juice, lemon zest, oil,
vinegar, salt, pepper, and cilantro.
Serve immediately with swordfish.
M A K E S 4 S E R V I N G S