This is one of my new favorites and it will most certainly be yours too after you taste this most delicious meal ever! With only 3 main ingredients in the salsa, you’ll be indulging in this phenomenal dish after only 30 minutes (cooking time included!), which means you can make this dish any night of the week! Super light and perfect for summer, pair your grilled fish with a side of couscous and sautéed green beans and you will have a complete meal for 4. Enjoy!

Ingredients:

• 1 lb swordfish
• 1 lemon (sliced)

Mango Salsa:

• 1 honey mango (can substitute regular mango) (diced)
• 1/4 cup red onion (diced)
• 1 sweet banana pepper (diced)
• 2 tbsp. fresh cilantro (chopped)
• pinch of salt
• 1 tbsp. fresh squeezed lemon juice
• 1 tbsp. olive oil

Method of Preparation:

1. Dice the mango, red onion and sweet banana pepper and place into a bowl. Add in the fresh chopped cilantro, salt, lemon juice and olive oil. Let sit while the fish is grilling.
2. Place the swordfish on a pre-heated grill (about 450F). Let EACH side cook for approximately 5-6 minutes. The fish is done when the inside is all white and the fish flakes apart easily. Internal temperature of the cooked fish should reach 145F. If you are unsure, remove the fish from the grill, place a food safe thermometer into the fish, and check it until it reaches 145F. You will want to ensure that the fish is cooked thoroughly before consuming.
3. For an additional touch, you may choose to slice the lemon and grill each side for 2 minutes. Serve with the grilled swordfish and mango salsa.

*Note: You may also cook the fish in the oven. Preheat to 425F and cook for approximately 15-20 minutes. The fish will need to reach the same internal temperature of 145F as when grilled.