Grilled swordfish with mango salsa

By Ala Lemon
June 12, 2015
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Author Notes: A great, simple, al fresco meal that can’t get any more summery, light and refreshing!Ala Lemon

Serves: 2

  • 1 tablespoon olive oil
  • 2 swordfish steaks, about 100g / 3.5 oz. each
  • ½ mango, peeled and finely diced
  • 1 shallot, thinly diced
  • 1 small red chilli, deseeded and finely diced
  • 1 lime, zested and juiced
  • A handfuls coriander/cilantro or mint leaves, chopped
  • Baby salad leaves, to serve
  1. In a small bowl, toss together the mango, shallot, chilli, lime zest and juice and coriander. Set aside.
  2. Brush the fish with the oil and season.
  3. Heat a griddle pan or barbeque, and cook the fish for 3 minutes on each side, until charred and just cooked through.
  4. Serve the grilled fish immediately, topped with the salsa and a side of fresh baby salad leaves.

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