Swordfish Steaks With Mango And Avocado Salsa
This recipe combines the sweetness of ripe mangoes with creamy avocado and a touch of heat from jalapeño to create a vibrant and flavorful salsa. Pairing perfectly with pan-seared swordfish steaks, this dish is a refreshing and satisfying option for a delicious meal.
— Constant Cookbook
Ingredients
- 2 large, ripe mangoes
- 1 ripe avocado, halved, pitted, peeled and diced
- 1/2 fresh jalapeño chili pepper, seeded and minced
- 1/3 cup diced red onion
- 1 tsp. grated lime zest
- 3 Tbs. fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup chopped fresh cilantro, plus cilantro sprigs for garnish
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 6 swordfish steaks, each about 6 oz. and 1 inch thick Lime wedges
Instructions
- Working with 1 mango at a time, cut off the flesh from each side of the big, flat pit to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting through to the skin. Then, holding the mango over a bowl, slip the blade between the skin and flesh to cut away the flesh, allowing the cubes to fall into the bowl. Add the avocado, jalapeño, onion, lime zest, lime juice, orange juice, chopped cilantro and 1 Tbs. of the olive oil. Mix well and season with salt and pepper. Set aside.
- In 1 or 2 fry pans large enough to hold the swordfish steaks in a single layer without crowding, warm the remaining 1 Tbs. olive oil over medium-high heat. Add the swordfish and cook until lightly golden on one side, about 5 minutes. Turn the fish, season with salt and pepper and continue to cook until lightly golden on the other side and opaque throughout when cut with a knife, about 5 minutes more.
- Place the swordfish steaks on warmed individual plates and top with the salsa. Garnish with lime wedges and cilantro sprigs and serve.
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