Swordfish in Style

We made this swordfish for dinner after a cool and windy beach day. The swordfish was delicious with a rich and oily mouth feel and the salsa was perfect, spicy and freshly sweet and it was the delicious,  I am allergic to peppers so I got a small dish of mango salsa without the peppers and it was perfect.

Delicious and spicy!

"Swordfish is excellent fish for grilling because its meat is firm and its relatively high oil content keeps it moist. It pairs well with strongly flavored accompaniment, such as this spicy mango salsa. The salsa, which is also terrific with tortilla chips, can also be made well ahead of time." This mango dip is delicious with hummus!

I year ago...Tropical Ice Tea

Grilled Swordfish with Mango Salsa
recipe from The Beach House Cookbook
serves 6
6 swordfish steaks (about 8 ounces each,) about 1 inch thick
olive oil for brushing
salt and pepper

Prepare gas or charcoal grill. Brush swordfish with olive oil and sprinkle with salt and paper to taste.  When the fire  is medium-hot, and the coals are covered with a light coating of ash and a glow deep red, grill the fish until it is opaque throughout, 4 to 5 minutes per side. Serve with a generous portion of the salsa over each steak  and serve at once.

Mango Salsa
2 small tomatoes, cored and diced
1/2 medium red or yellow bell pepper, stemmed, seeded and diced
2 scallions, trimmed and minced
1/2 yellow onion, diced
1 ripe mango, peeled, pitted and diced
1/4 cup chopped cilantro
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon orange juice
1 tablespoon lime juice
pinch of red pepper flakes
salt and pepper to taste

Combine the tomatoes, bell peppers, scallions,  onion, mango, cilantro, partly, orange and lime juice, red pepper flakes, and salt and pepper to taste in a large bowl and mix well. Taste and adjust seasonings. The salsa will keep, covered, in the refrigerator for up to 3 days.