Author Notes
A great, simple, al fresco meal that can’t get any more summery, light and refreshing! —Ala Lemon
Ingredients
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1 tablespoon
olive oil
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2
swordfish steaks, about 100g / 3.5 oz. each
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½
mango, peeled and finely diced
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1
shallot, thinly diced
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1
small red chilli, deseeded and finely diced
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1
lime, zested and juiced
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a handfuls
coriander/cilantro or mint leaves, chopped
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Baby salad leaves, to serve
Directions
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In a small bowl, toss together the mango, shallot, chilli, lime zest and juice and coriander. Set aside.
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Brush the fish with the oil and season.
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Heat a griddle pan or barbeque, and cook the fish for 3 minutes on each side, until charred and just cooked through.
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Serve the grilled fish immediately, topped with the salsa and a side of fresh baby salad leaves.
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