Ingredients:

  • 4 (6 oz / 170 g) swordfish steaks, about 1-inch thick
  • 3 tbsp (45 ml) extra virgin olive oil
  • 2 tbsp (30 ml) fresh lime juice
  • 2 cloves (6 g) garlic, minced
  • 1 tsp (5 g) smoked paprika
  • ½ tsp (3 g) kosher salt
  • ½ tsp (3 g) cracked black pepper
  • 2 cups (300 g) fresh mango, finely diced
  • ½ cup (75 g) red bell pepper, finely diced
  • ¼ cup (40 g) red onion, finely minced
  • ¼ cup (15 g) fresh cilantro, chopped
  • 1 (10 g) jalapeño, seeded and minced
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15 ml) extra virgin olive oil
  • ¼ tsp (1.5 g) salt

Instructions:

  1. In a medium bowl, combine the diced mango, red pepper, red onion, jalapeño, and cilantro.
  2. Drizzle the salsa mixture with lime juice and olive oil, sprinkle with salt, and toss gently to combine. Set aside in the refrigerator to meld flavors.
  3. In a separate bowl, whisk together 3 tbsp olive oil, 2 tbsp lime juice, minced garlic, smoked paprika, salt, and black pepper to create the marinade.
  4. Coat the swordfish steaks thoroughly in the marinade and let them marinate for 30 minutes.
  5. Preheat an outdoor grill or cast iron grill pan to high heat until screaming hot.
  6. Place swordfish steaks on the grill. Sear for approximately 4 minutes per side until a mahogany-colored char forms and the interior reaches the desired doneness.
  7. Remove fish from heat and top each steak with a generous portion of the chilled mango salsa. Serve immediately.