Mango Marinated Seared Swordfish With Tropical Fruit Salsa Recipes

Steps:

• Preheat a grill to medium-high.
• 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.
• 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.
• 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.

Steps:

• Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
• For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.

Steps:

• If not using the Pampered Chef Manual Food Processor, try and chop your fruit into uniform 1/4 - 1/2" cubes.
• For the mango, I usually peel the skin off first with my vegetable peeler, and chop a small slice off the top and bottom. That way it stays flat on my board as I slice around the pit.
• The pit of the mango is large and flat. When you slice off a bit of the top and bottom, you can see its shape. I usually cut down the two wide sides of the mango first, and then carefully slice down the thinner sides to make sure I get all of the beautiful yellow mango off the pit.
• Ripe mango is very slippery, so carefully slice fruit and dice into cubes.
• Add all fruit to a large bowl.
• Add lime (or lemon) zest and juice.
• Taste, and add agave nectar, up to 1 tablespoons.
• Serve with cinnamon pita chips.

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

Steps:

• Marinade: In a small bowl whisk together the marinade ingredients.
• Pour into a large resealable plastic bag.
• Add swordfish.
• Seal and shake bag to completely coat fish.
• Put in refrigerator and marinate at least 1 hour.
• Salsa: Chop well drained fruit into small pieces.
• Combine fruit and remaining ingredients in a bowl and refrigerate 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 for 5 minutes on each side.
• Serve fish with salsa either on top or on the side.

Steps:

• Mix together salsa ingredients and chill.
• Season swordfish steaks with salt and pepper.
• Coat grill rack with cooking oil spray before heating; prepare grill.
• Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
• Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
• Baste frequently with oil/lime mixture.
• Serve swordfish topped with mango salsa, or as a condiment.