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Swordfish with Mango Salsa

By The Canadian Living Test Kitchen

Tested till perfect

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Swordfish with Mango Salsa

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 279
pro 34 g
total fat 10 g
sat. fat 2 g
carb 11 g
fibre 1 g
chol 66 mg
sodium 473 mg
% RDI: -
calcium 2
iron 12
vit A 30
vit C 47
folate 5

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.

Ingredients

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

Preparation

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.

Additional information : Also try: shark, tuna, marlin, kingfish or salmon

Source : Canadian Living Magazine: June 2002

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