Zees Wine Bar & Grill’s Grilled Swordfish with Mango Salsa
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Grilled Swordfish with Mango Salsa
Fire up the grill and embrace summer with this vibrant Grilled Swordfish topped with fresh mango pineapple salsa.
Light, flavourful, and perfectly balanced, it’s a dish made for warm evenings and outdoor dining. Sweet, citrusy, and just a touch spicy, it captures the essence of the season in every bite.
Recipe compliments of Executive Chef Trevor Gleave from Zees Wine Bar & Grill at The Shaw Club.
Ingredients
Serves 4 people
4 Swordfish Steaks
1 Mango, peeled and diced
¼ Red Onion, diced
1 Jalapeño, diced
2 tbsp Cilantro, chopped
1 Lime, juiced
Salt and Pepper to taste
Method
- Pre-heat an outdoor grill to medium-high heat. Lightly oil grate, and set 4 inches from the heat.
- To make the salsa, place the diced mango, jalapeño, onion, cilantro, and lime juice in a bowl; toss to blend. Season to taste with salt and pepper. Cover, and refrigerate for 30 minutes to blend flavors.
- Place the swordfish on the pre-heated grill. Cook using the cross hatch method for about 2 to 3 minutes per angle, then flip and repeat. Cook until an internal temperature of 145°F is reached.
- Remove from the grill and let rest for 2 to 3 minutes
- Serve with a large spoonful of salsa on top.
Tip
Substitute the swordfish with chicken breast or your favourite fish as desired.