Name: Grilled Swordfish with Mango Salsa Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 4 swordfish steaks (6–8 oz each); 1 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp paprika; ½ tsp garlic powder; 2 ripe mangos, diced; ½ red onion, finely diced; 1 small red bell pepper, diced; 1 tbsp fresh cilantro, chopped; 1 tbsp fresh lime juice; ½ tsp salt; ¼ tsp black pepper; Optional: ½ jalapeño, finely diced

Jump to Recipe·Print Recipe

There is nothing quite as delightful as a perfectly cooked, meaty swordfish steak paired with a vibrant, zesty topping, which is exactly what makes the Grilled Swordfish with Mango Salsa Recipe such a standout dish. This recipe brings together the smoky char of the grill and the fresh tropical sweetness of mango salsa, creating a fresh, healthy meal that is bursting with flavor and texture. Whether you’re firing up the grill on a warm summer evening or looking for an impressive yet easy dish to wow your guests, this recipe balances simplicity and excitement in every bite.

Ingredients You’ll Need

A white marbled surface holds a packed bag of wild caught swordfish steaks with a blue and white label, next to various fresh ingredients arranged around it: a dark green jalapeño pepper, a ripe avocado with deep green bumpy skin, a bright red bell pepper, a shiny green mango, a whole red onion with purple skin, and a fresh lime. Additionally, there are three small glass spice jars with silver lids containing onion powder, chili powder, and garlic powder, all neatly aligned on the right side. The scene is well lit, showing the clear colors and textures of each item. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role, from the firm and savory swordfish steaks to the lively mango salsa’s sweet and tangy notes. With just a handful of pantry staples and fresh produce, you’re set to create a dish with irresistible depth and color.

Swordfish steaks (4, 6–8 oz each): The star of the dish, swordfish offers a dense, meaty texture that holds up beautifully on the grill.
Olive oil (1 tbsp): Helps the fish grill evenly and develop a lovely sear without sticking.
Salt (1 tsp for fish, ½ tsp for salsa): Enhances all the natural flavors in the fish and salsa.
Black pepper (½ tsp for fish, ¼ tsp for salsa): Adds a subtle heat and complexity.
Paprika (½ tsp): Gives the steak a hint of smoky warmth.
Garlic powder (½ tsp): Introduces an aromatic depth that complements the swordfish perfectly.
Mangos (2 ripe, diced): The fresh, juicy mango is key for bright, tropical sweetness in the salsa.
Red onion (½, finely diced): Offers a sharp crunch and balances the sweetness of the mango.
Red bell pepper (1 small, diced): Adds color and a mild, crisp bite.
Fresh cilantro (1 tbsp, chopped): Brings a fragrant, herbal freshness that lifts the whole salsa.
Fresh lime juice (1 tbsp): Injects zesty acidity, enhancing all the other salsa components.
Optional – Jalapeño (½, finely diced): For those who love a bit of spice and a little kick.

How to Make Grilled Swordfish with Mango Salsa Recipe

Step 1: Prepare and Season the Swordfish

Start by brushing your swordfish steaks lightly with olive oil on both sides. This simple step prevents sticking and helps the fish develop a satisfyingly crispy exterior. Next, season generously with salt, black pepper, paprika, and garlic powder. These seasonings enhance the natural flavor of the swordfish without overpowering it, adding warmth and subtle complexity to every bite.

Step 2: Preheat and Oil the Grill

Preheat your grill to medium-high heat, aiming for around 400 degrees Fahrenheit for the best searing action. Before placing the fish on the grill, lightly oil the grates so the swordfish won’t tear or stick, and you can achieve those beautiful grill marks that make this dish look as good as it tastes.

Step 3: Grill the Swordfish Steaks

Place the seasoned swordfish on the hot grill, allowing it to cook undisturbed for 4 to 5 minutes per side. You’re looking for the flesh to become opaque and flake gently with a fork, which signals perfectly cooked fish. Remember not to overcook, as swordfish can dry out quickly. Once done, take the steaks off the heat and let them rest for 2 minutes to lock in the juices.

Step 4: Prepare the Mango Salsa

While the fish is grilling, mix together diced mango, red onion, red bell pepper, chopped cilantro, fresh lime juice, salt, black pepper, and jalapeño if you like some heat. This vibrant salsa bursts with a delightful combination of sweet, tangy, and fresh flavors that perfectly complement the smoky grilled swordfish.

Step 5: Serve

Once your swordfish has rested, spoon generous amounts of mango salsa over each steak. The contrast of textures and flavors will have everyone reaching for seconds in no time!

How to Serve Grilled Swordfish with Mango Salsa Recipe

The image shows three thick, square pieces of grilled white fish, each topped with a colorful fruit salsa made of small chunks of yellow mango and bright red strawberries, garnished with finely chopped green herbs scattered over the salsa and fish. The fish pieces sit on a round white plate that has a fresh green mint leaf placed to the side and slices of lemon near the edges. The background surface is white marble, giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh cilantro or a few lime wedges on the side add color and enhance the fresh, zesty appeal of the dish. You can also add a light drizzle of extra virgin olive oil to illuminate the flavors further and add a subtle richness.

Side Dishes

Since this recipe boasts bright, tropical flavors and a satisfying meaty texture, it pairs beautifully with light, refreshing sides. Consider a fragrant coconut rice, a crisp garden salad, or even grilled vegetables like asparagus or zucchini for a complete meal that feels both healthy and indulgent.

Creative Ways to Present

For a fun twist, try serving the grilled swordfish over a bed of quinoa or mixed greens, topped with mango salsa and sprinkled with toasted nuts or seeds for a crunchy surprise. Wrapping the swordfish and salsa in large lettuce leaves can also turn this meal into a fresh, handheld delight that’s perfect for outdoor gatherings or a casual dinner.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the grilled swordfish and mango salsa separately in airtight containers in the refrigerator to maintain the best textures and flavors. The fish will stay fresh for up to two days, while the salsa can last a bit longer, up to three days.

Freezing

While swordfish can be frozen after cooking, freezing the mango salsa is not recommended due to the fresh produce losing texture and flavor upon thawing. If you plan to freeze, do so immediately after cooking the fish, wrapped tightly to avoid freezer burn, for up to one month.

Reheating

To reheat your swordfish gently and preserve its moisture, warm it in a low oven (around 275 degrees Fahrenheit) for 10 to 15 minutes or until heated through. Avoid microwaving as it can dry the fish out. Add fresh mango salsa on top after reheating for maximum freshness and flavor.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While this Grilled Swordfish with Mango Salsa Recipe shines with swordfish’s firm texture, you can substitute similar meaty fish like mahi-mahi, tuna, or halibut. Just remember to adjust grilling time accordingly, as thinner cuts will cook faster.

Is it necessary to use a grill for this recipe?

You can achieve great results using a grill pan on the stovetop if you don’t have access to an outdoor grill. Just make sure the pan is hot before adding the fish to get a nice sear and similar flavor profile.

How can I adjust the spiciness of the mango salsa?

The optional jalapeño in the salsa controls the heat level. You can leave it out for a milder salsa or add more for extra spice. Removing the seeds and membranes within the jalapeño will also reduce heat without sacrificing flavor.

What’s the best way to tell when the swordfish is cooked perfectly?

The fish is done when its internal temperature reaches 145 degrees Fahrenheit, and the flesh becomes opaque and flakes easily with a fork. Overcooking will dry it out, so timing is key for juicy results.

Can this recipe be made gluten-free and low-carb?

Yes! This recipe is naturally both gluten-free and low-carb, making it a fantastic option for many dietary preferences. Just be mindful to serve it with gluten-free and low-carb sides to keep the entire meal aligned.

Final Thoughts

There is something genuinely special about the Grilled Swordfish with Mango Salsa Recipe that brings summer to your plate no matter what time of year it is. The harmony of smoky, tender fish with bright, sweet, and tangy salsa is a refreshing explosion of flavor that always feels like a celebration. I wholeheartedly encourage you to give this recipe a try and make it your go-to for an effortless, impressive seafood dinner. Trust me, your taste buds will thank you!