Grilled Swordfish with a Grilled Mango Salsa

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  • Level: Easy
  • Total: 55 min (includes cooling time)
  • Active: 45 min
  • Yield: 4 servings
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1 ear corn, shucked

2 ripe mangoes, peeled and cut into large wedges 

2 limes, peeled, segmented and diced plus juice of 1/2 lime

1/4 cup small diced red onion

1/2 habanero chile, minced 

1/4 cup fresh cilantro, minced, plus extra leaves for garnish 

1 avocado, small diced 

Kosher salt 

1 teaspoon ancho chile powder 

1 teaspoon ground coriander 

Four 6-ounce swordfish steaks

1/4 cup extra-virgin olive oil, plus more for drizzling 


  1. Preheat a grill to medium-high.
  2. Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
  3. Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
  4. Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.
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