This recipe is quick and healthy and perfect for a warm summer night. You can save time by preparing the Mango Sauce while the swordfish rests or grills. Don't like swordfish? Swap it out for another fish or chicken. Or, make this recipe Vegan by using grilled tofu instead.
1½ pounds swordfish steaks, trimmed of skin
Salt, pepper, garlic powder, chili powder to taste
Olive oil for brushing a grill pan or grill
1 very ripe mango, peeled and chopped
A few tablespoons hot water
Fresh basil, to taste
2-3 scallions, white parts only
In a small bowl, mix some salt, pepper and garlic powder together. Start with 2 parts pepper, 2 parts garlic powder and 1 part salt. Mix, taste and adjust as desired.
Transfer the fish to a plate and sprinkle the spice mixture onto both sides of the fish.
Allow fish to rest on counter for 10
In a food processor, combine mango, basil, 1 teaspoon hot water, scallions and the juice of ½ lime. Season with some salt, pepper and chili powder.
Pulse and taste. Adjust seasonings as desired. Set sauce aside.
While fish rests, lightly brush grill pan or grill with olive oil. Heat to medium-high heat.
Once grill pan/grill is hot, lay fish down onto grill, being careful not to overcrowd the pan. Cook fish in two batches if needed.
Grill for 7-8 minutes on the first side depending on the thickness of the steak. Do not move the fish or you won’t get pretty grill marks.
Flip and cook for an additional 7 minutes.
Carefully remove fish to a plate and drizzle with lime juice. Serve with the mango sauce and enjoy!