Grilled Swordfish with Fresh Mango-Ginger Salsa

Meaty swordfish steaks are briefly marinated with lemon, garlic, olive oil, and black pepper, then grilled until tender and lightly charred. A fresh salsa of ripe mango, red bell pepper, jalapeño, ginger, cilantro, and lime adds bright color, gentle heat, and summery flavor.

Serves: 4 | Prep Time: 25 minutes | Marinating Time: 15–20 minutes | Cook Time: 8–10 minutes | Total Time: Approximately 50 minutes

Why You’ll Love This Recipe

• Fresh mango salsa adds sweetness, acidity, and gentle heat without added salt.

• Swordfish has a firm texture that holds together well on the grill.

• A brief lemon-and-garlic marinade keeps the flavor bright and fresh.

• The salsa can be prepared ahead for easy summer entertaining.

Ingredients

For the Fresh Mango-Ginger Salsa

• 2 ripe but firm mangoes, peeled and cut into ¼-inch dice

• ½ medium red bell pepper, finely diced

• ¼ cup finely diced red onion

• 1 small jalapeño, seeded and finely minced

• 1 teaspoon finely grated fresh ginger

• 1 teaspoon finely grated lime zest

• 2 tablespoons fresh lime juice, plus more to taste

• ¼ cup chopped fresh cilantro

• ¼ teaspoon freshly ground black pepper

For the Swordfish

• 4 swordfish steaks, approximately 5–6 ounces each and 1 inch thick

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 teaspoon finely grated lemon zest

• 1 garlic clove, finely grated or minced

• ½ teaspoon freshly ground black pepper

• Lime wedges, for serving

• Fresh cilantro leaves, for serving, optional

Equipment

• Cutting board

• Sharp chef’s knife

• Vegetable peeler

• Citrus zester

• Citrus juicer

• Medium mixing bowl

• Shallow glass or nonreactive dish

• Outdoor grill

• Grill brush

• Tongs

• Thin metal spatula

• Instant-read thermometer

• Serving platter

Instructions

1. Prepare the Salsa

In a medium bowl, gently combine the mangoes, red bell pepper, red onion, jalapeño, ginger, lime zest, lime juice, cilantro, and black pepper.

Let the salsa stand for approximately 15 minutes while preparing the swordfish. Taste and add additional lime juice, jalapeño, ginger, or black pepper if desired.

If excess liquid collects in the bowl, drain the salsa briefly before serving.

2. Prepare the Marinade

In a shallow glass or other nonreactive dish, combine the olive oil, lemon juice, lemon zest, garlic, and black pepper.

3. Marinate the Swordfish

Pat the swordfish steaks dry with paper towels. Place them in the marinade and turn gently to coat both sides.

Let the swordfish marinate at room temperature for 15–20 minutes while the grill preheats. Do not marinate for longer than 30 minutes.

4. Prepare the Grill

Preheat an outdoor grill to medium-high heat, approximately 425–450°F. Clean the grill grates thoroughly and coat them lightly with oil.

5. Grill the Swordfish

Lift the swordfish from the marinade and allow the excess to drip away. Discard the remaining marinade.

Place the steaks on the hot grill and cook for approximately 4 minutes without moving them unnecessarily.

Turn carefully and continue grilling for another 3–5 minutes, depending on thickness, until the swordfish is opaque and lightly browned but still moist in the center. The thickest portion should reach an internal temperature of 145°F.

6. Rest and Serve

Transfer the swordfish to a clean serving platter and let it rest for approximately 3 minutes.

Spoon the mango-ginger salsa over or alongside the swordfish. Garnish with cilantro leaves, if desired, and serve with lime wedges.

Indoor Cooking Option

Preheat a heavy grill pan over medium-high heat and coat it lightly with olive oil. Cook the swordfish for approximately 4 minutes on the first side and 3–5 minutes on the second side, or until it reaches 145°F at its thickest point.

The swordfish may also be broiled on a lightly oiled, foil-lined baking sheet approximately 6 inches from the heating element. Broil for about 4 minutes per side, watching closely because broilers vary in intensity.

Cook’s Notes

• Choose swordfish steaks of similar thickness so they cook at approximately the same rate.

• Pat the fish thoroughly dry to encourage browning and reduce sticking.

• Do not leave the swordfish in the citrus marinade for longer than 30 minutes; prolonged exposure to lemon juice can affect its texture.

• Use mangoes that are ripe enough to taste sweet but still firm enough to hold their shape.

• Jalapeños vary in heat. Remove the seeds and pale interior ribs for a milder salsa.

• Swordfish is a high-mercury fish. Anyone who is pregnant, may become pregnant, is breastfeeding, or is serving young children should follow current FDA fish-consumption guidance.

Make Ahead

The mango salsa may be prepared up to 4 hours ahead. Cover and refrigerate it, adding the cilantro approximately 15 minutes before serving. Drain any excess liquid before serving.

The marinade may be mixed one day ahead and refrigerated in a covered container. Do not add the swordfish until 15–20 minutes before cooking.

Storage

Refrigerate leftover swordfish and mango salsa in separate airtight containers. Store the swordfish for up to 3 days and the salsa for 1–2 days.

Reheat the swordfish gently in a covered baking dish in a 275°F oven until just warmed through. Avoid high heat, which can dry out the fish.

‍ ‍

Complete the Meal

Serve the swordfish with our Pan-Roasted Potatoes with Garlic and Rosemary⁠ and Ratatouille⁠ for a colorful late-summer dinner.

‍ ‍