Ingredients
Marinade:
- 1/4 cup mango nectar
- 3 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Salsa:
- 1 (30-ounce) can tropical fruit salad, drained
- 1 tablespoon fresh cilantro leaves
- 4 scallions, finely chopped
- 1/2 lime, juiced
- 1/2 small jalapeno, seeded and minced
- Kosher salt
- 4 (6 to 8-ounce) swordfish steaks
- 2 tablespoons canola oil
Directions
For the marinade: In a small bowl, whisk together marinade ingredients. Pour into large resealable plastic bag and add swordfish. Seal and shake bag to completely coat steaks. Put in refrigerator and let marinate for at least 1 hour, turning occasionally.
For the salsa: Chop drained fruit into small pieces. Combine the fruit and remaining ingredients in a bowl and place in refrigerator to let flavors meld while fish is marinating.
In a large skillet heat canola oil over medium-high heat. Remove fish from marinade, pat dry and cook until done, about 5 minutes per side.
Serve topped with salsa.
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By JustMike
Duvall, WA
on February 06, 2008
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This was OK, I used a store bought mango salsa instead of her recipe and it was fairly good. I also used the marinade in the pan when cooking the fish and it helped add flavor. If I get a good deal on swordfish and or mango salsa again I would probably make this dish
By cotncandy_5885388
Mt. Shasta, CA
on August 13, 2007
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Loved it. I used halibut instead of swordfish and fresh mango instead of canned fruit-Which makes a HUGE difference, canned fruit salad is in no way as good. I just use the mango. Also keep the marinade because it doesnt soak into the fish well. Cook it after you take the fish out and use it as a sauce, VERY DELICIOUS :
By jrasmussen_7291380
Oshkosh, WY
on March 21, 2007
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Not good at all.
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