Swordfish with Mango Salsa
Hard to believe it’s already time to Spring Forward for Daylight Savings Time tomorrow; don’t forget to change your clocks before you go to bed tonight. Luckily, I only have one clock that has to be changed manually. Automatic – my new favorite word.
Speaking of Spring; I wanted to give you a recipe that uses fruits or vegetables that are in season and is light and Spring-like; but in many parts of this great country of ours, it’s still very cold and we are seeking the comfort of a nice hot bowl of soup or a cuppa cocoa! We are also seeking the warmth of the sun; so how about something a bit tropical to kick-start us into Spring with a recipe that is refreshing, yummy, and easy on the waistline? After all swimsuit weather is just around the corner!
1 ripe Mango, peeled, cut into small pieces
3 Green onions, chopped
3 T. chopped fresh Cilantro
1 T. fresh Lemon juice
2 t. chopped seeded fresh Jalapeno chili
Salt and Pepper
1 12 oz. Swordfish steak (3/4″ thick), halved
I T. Olive oil
Combine the first 5 ingredients in a small bowl. Season to taste with salt and pepper. Let stand at room temperature at least 10 minutes and up to 2 hours.
Preheat the grill. Brush both sides of fish with oil. Season with salt and pepper. Grill until just cooked through, about 3-4 minutes per side. Arrange fish on plates. Spoon salsa over and serve. Serves 2
Cook’s Note: Perfect for an inside grill if you have one. I have made just the salsa and served it with tortilla chips for an appetizer too.
This recipe has been in my collection for years; if you created it, please leave a comment so you can be recognized!
What is your favorite spring recipe? I’m always looking for something new to try :o)