Grilled Swordfish with Mango Salsa

Instructions

1. Step 1

   Prepare the mango, bell pepper, red onion, jalapeño, and cilantro on a cutting board, then place them in a mixing bowl.

   Ingredients used: 15.0 gr Cilantro, 15.0 gr Jalapeno Pepper, 330.0 gr Mango, 120.0 gr Red Bell Pepper, 60.0 gr Red Onion

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Add lime juice, olive oil, and salt to the prepared produce. Toss gently and let the salsa stand while the fish is prepared.

   Timer: 15 min (fixed)

   Ingredients used: 45.0 ml Lime Juice, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Preheat the grill on high heat for 10 minutes, then clean the grates.

   Timer: 10 min (fixed)

   Cookware: grill

4. Step 4

   Combine the remaining lime juice, remaining olive oil, garlic, cumin, remaining salt, and black pepper in a small bowl.

   Ingredients used: 6.0 gr Garlic, 2.0 gr Ground Black Pepper, 1.0 gr Ground Cumin, 15.0 ml Lime Juice, 15.0 ml Olive Oil, 4.0 gr Salt

   Cookware: small bowl

5. Step 5

   Pat the swordfish steaks dry and brush both sides with the lime-garlic mixture.

   Ingredients used: 680.0 gr Swordfish Steak

   Cookware: pastry brush

6. Step 6

   Grill the swordfish for 4 to 5 minutes per side, turning once, until opaque and 63°C at the thickest point.

   Timer: 8 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

7. Step 7

   Transfer the swordfish from the grill and let it rest for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: tongs

8. Step 8

   Place one swordfish steak on each plate and spoon the mango salsa over or alongside it.

   Cookware: mixing bowl