Mango-Lime Grilled Swordfish
Ingredients
- 2 Large Unripe, Firm Mangoes (Peeled and Pitted)
- 1/4 Cup Freshly Squeezed Lime Juice
- 1/2 Cup Cold Water
- 1 Tsp Crackled Black Peppercorns
- 2 Tsp Coarse Salt 2 Cloves Garlic
- 4-6 oz Swordfish Steaks
- 2 Tbsp Olive Oil
- 1 Large Unripe, Firm Mango
- Italian Parsley for Garnish
Instructions
- To prepare the marinade – using a blender combine the mango, lime, water, black pepper, salt and garlic and puree on high speed for about 30 seconds.
- Place the swordfish in a large resealable storage bag.
- Pour 1 cup marinade into the bag, close and refrigerate for up to 1 hour.
- Reserve remaining 3/4 cup marinade.
- To grill the swordfish, preheat the grill to very hot*.
- Remove the swordfish from the marinade and pat dry.
- Brush a tablespoon of olive oil on the swordfish steaks and place on the hottest part of the grill.
- After 2 minutes, turn the swordfish steaks over with a spatula.
- Allow 3-4 minutes of grilling time on the second side, then move the steaks to a lower heat on the side of the grill.
- Cook for 2-3 minutes longer until cooked through.
- Brush the remaining tablespoon of olive oil on the mango slices and grill for 1-2 minutes over high heat on each side until lightly glazed and remove.
- Serve with reserved marinade drizzled on cooked swordfish and then top with grilled mango slices and garnish with fresh parsley.
- Serve fish, mango and remaining mango sauce on a bed of wild rice.
*If using a grill pan, heat to medium high heat. Grill the swordfish for 4 minutes on one side, then flip and cook an additional 3 to 4 minutes. Follow mango grilling instructions above.
Categories: Lunch & Dinner
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