Swordfish with Mango Salsa 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


Mango Salsa:


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


  • Iron 12.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 30.0
  • Vitamin C 47.0
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Swordfish with Mango Salsa