Swordfish with Mango Salsa

Author: Canadian Living

This slightly sweet-and-sour salsa complements the rich taste of swordfish. Use a tart unripened mango that's firm when pressed and has some green on the peel.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2002

Ingredients

  • 1 1/2 lb swordfish steak about 1 inch (2.5 cm) thick
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Mango Salsa:
  • 1 mango
  • 2 tablespoons finely chopped sweet red peppers
  • 1 tablespoon minced shallots
  • 1 tablespoon minced onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lime juice
  • 1 1/2 teaspoon fish sauce or 1/4 tsp salt
  • 1 teaspoon minced gingerroot
  • 1 teaspoon minced hot pepper or 1/4 tsp hot pepper sauce
  • 1 teaspoon packed brown sugar
  • 1 teaspoon extra-virgin olive oil
  • 1 pinch ground cumin

Method

Mango Salsa: Peel mango; using coarse grater, grate into bowl. Add red pepper, shallot, parsley, lime juice, fish sauce, ginger, hot pepper, sugar, oil and cumin; mix well. (Make-ahead: Set aside for up to 2 hours.)

Brush fish with oil; sprinkle both sides with salt and pepper. Place on greased grill over medium-high heat; close lid and cook, turning once, just until fish flakes easily when tested, 10 to 15 minutes. Serve with salsa.

Nutritional facts Per serving: about

  • Sodium 473 mg
  • Protein 34 g
  • Calories 279.0
  • Total fat 10 g
  • Cholesterol 66 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Swordfish with Mango Salsa

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