Grilled Swordfish with Mango Salsa





It’s amazing how many different flavors the Hawaiian islands have. While I’m beyond glad that Hawaiian cuisine itself is being recognized among culinary circles, it’s also important to understand that even within the term “Hawaiian cuisine,” there are lots of subtle nuances. Maui and its ranches favor traditional beef and pork dishes, Oahu brings an abundance of cultural influences from the Chinese, Korean, Filipino, and Portuguese workers who arrived at various times through history, and Kauai is unique in her embracing of the sea.

Seafood is abundant in all the islands, and each of the islands holds a reverence for it – but when I look back at the wonderful things we experienced on each of the islands we’ve visited, Kauai and Oahu speaks through their seafood.

Oahu in particular might speak with accents of Japan, China, the Philippines, Spain, Germany, and many other countries, but seafood pops up on every menu on every day of the year there. And it is amazing. Ahi, mahimahi, ono, and more are brought in fresh as can be and broiled, poached, fried, served with great salsas and sauces, or just sliced up and served as sashimi.

We tasted so many great dishes that I’d hesitate to say any one thing epitomizes the culinary experience we’ve had here, but swordfish ranks highly among the fish brought in. So let me just share with you one of my favorite beach-inspired swordfish recipes.

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This is the perfect dish to bring a little bit of Pacific Rim deliciousness and a little of the wild places of the world to your plate.

Grilled Swordfish with Mango Salsa

Serves 2.

What You’ll Need:

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For the swordfish:

  • 2 swordfish steaks {up to 6, to have enough salsa with this recipe}
  • olive oil
  • salt and pepper to taste

For the mango salsa:

  • 1 mango, peeled, pitted, and chopped
  • 2 small tomatoes, diced
  • ½ medium yellow bell pepper
  • 2 green onions, minced
  • ½ medium red onion
  • ¼ cup fresh cilantro
  • ¼ cup parsley
  • 1 tbsp orange juice

How to Make It:

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1. Combine mangos, tomatoes, pepper, green onions, onion, cilantro, parsley, and orange juice. Adjust seasoning as needed. Stick in the refrigerator for about a day before you actually need it just to let the flavors mingle. You can keep this in the fridge for 5 days to a  week, depending on how fresh your ingredients are!

2. Prepare your grill. Brush the fish with olive oil and sprinkle with salt and pepper. Keep it simple, because with this recipe, you want the natural flavor of the fish to shine through and mingle with the salsa.

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3. Grill the steaks until opaque (about 5-6 minutes each side).

4. Serve with salsa and a little warmed butter for drizzling.

 

Print
Grilled Swordfish with Mango Salsa

This is the perfect dish to bring a little bit of Pacific Rim deliciousness and a little of the wild places of the world to your plate.

Course: Main Course
Servings: 2 people
Ingredients
For the swordfish:
  • 2 swordfish steaks
  • olive oil
  • salt and pepper to taste
  • warm butter for drizzling
For the mango salsa:
  • 1 mango peeled, pitted, and chopped
  • 2 small tomatoes diced
  • 1/2 medium yellow bell pepper diced
  • 2 green onions minced
  • 1/2 medium red onion
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh parsley
  • 1 tbsp orange juice
Instructions
  1. Combine mangos, tomatoes, pepper, green onions, onion, cilantro, parsley, and orange juice. Adjust seasoning as needed. Stick in the refrigerator for about a day before you actually need it just to let the flavors mingle. You can keep this in the fridge for 5 days to a week, depending on how fresh your ingredients are!

  2. Prepare your grill. Brush the fish with olive oil and sprinkle with salt and pepper. Keep it simple, because with this recipe, you want the natural flavor of the fish to shine through and mingle with the salsa.

  3. Grill the steaks until opaque (about 5-6 minutes each side).

  4. Serve with salsa and a little warmed butter for drizzling.

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Personally, I love these steaks and their salsa served on buttery rice with a side of grilled summer vegetables and a bubbly Moscato. But as long as you pair them with a little summer fun, rain or no rain, and good friends around the table, you can’t go wrong!

FISH, FRUITS, HAWAII, SAUCES + SALSAS
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