Grilled Swordfish with Mango and Black Bean Salsa

Coastal Living
6 servings


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1 small, fully ripe mango, peeled, pitted, and cut into small dice
3/4 cup cooked black beans (canned beans, well rinsed, are fine)
1 small red bell pepper, cored, seeded, cut into small dice, and blanched
1/2 bunch scallions, green parts only, chopped
2 teaspoons rice vinegar
2 tablespoons fresh orange juice
1/2 teaspoon finely grated lime zest
1 very small jalapeño pepper, seeded and minced
Salt and freshly ground black pepper
6 swordfish fillets (about 7 ounces each)
2 teaspoons olive oil
Salt and freshly ground black pepper


Prepare an outdoor grill. At least 30 minutes in advance, combine the salsa ingredients in a nonreactive bowl. (The salsa may be made and refrigerated up to 2 days in advance.)

Coat the fish with the olive oil and season with the salt and pepper. Grill the fillets about 7 to 8 inches from the heat source for 1 1/2 minutes. Rotate the fillets 45° to make an attractive crosshatch pattern and cook 1 1/2 minutes more. Turn and cook for 1 1/2 minutes.

Alternatively, heat a grill pan until very hot, about 3 minutes. Sear the fillets following the time schedule above. The fish is done when it is almost firm. Remove the fillets to plates, crosshatched side up. Stir the salsa, spoon it generously over the fish, and serve.

Created date

May 2001