Last edited on: March 18, 2013.
The weather is warming up and I’m breaking into lighter menus. I adore salsa paired with seafood, and the combination of fresh mango and papaya with lime juice and jalapeno is utterly refreshing. This recipe is easy to make, insanely delicious and super healthy. If you like, you can also try this recipe with other firm fish such as Mahi Mahi, Salmon or Red Snapper. Simply adjust the grill time according to the thickness of the fish.
If you prefer to cook indoors, you can also make this dish using a cast iron grill pan on your stove top. My husband David goes bananas over this dish. I love seeing his big smile whenever I serve this…I’m sure your family will love it too!
Grilled Swordfish with Mango Papaya Salsa
Author: Erica Galindo
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 4 (five to six ounces each) swordfish steaks
- Marinade:
- ⅓ cup dry white wine
- 1 tbsp minced garlic
- 1 tbsp fresh Italian parsley, chopped
- salt & pepper
- Salsa:
- 1 mango peeled, seeded and cut into cubes
- 2 papayas, peeled, seeded and cut into cubes
- 1 med onion peeled and chopped
- 1 large jalapeno pepper, seeded and minced
- 1 tbsp fresh grated ginger
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
- 2 tbsp extra virgin olive oil
Instructions
- In a shallow baking dish, season swordfish with salt & pepper and marinate the in the wine and 1 tbsp each garlic and parsley. Cover and refrigerate for 1 hour. Turning twice.
- In a mixing bowl combine the salsa ingredients and toss gently. Cover and set aside.
- Pre-heat grill to medium-high heat, and lightly oil the grate. Grill swordfish steaks for 5-6 minutes on each side.
- Place in center of heated plate, pour salsa on top, garnish with pinch of chopped cilantro and wedge of lemon.
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