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Swordfish is a lovely meaty fish that holds up really well to high heat, so it’s the perfect choice for a barbecue. Try this dish with tuna and salmon as an alternative, too.
For the salsa
- 1/2 ripe mango, peeled, pitted and finely diced
- 1 small red chili, finely diced
- 4 plum tomatoes, seeded and finely diced
- 1/2 red onion, finely chopped
- 3 scallions, finely sliced
- 2 garlic cloves, finely chopped
- A handful fresh cilantro, chopped
- Juice of 1 lemon or lime
- About 4 cups salad leaves
- 4 7 1/2-ounce swordfish steaks (about 3/4-inch thick)
- sea salt and freshly ground black pepper
- 1 tablespoon olive oil
- About 4 cups salad leaves, to serve
For the swordfish and salsa
First make the salsa: Place all the ingredients in a large bowl, mix to combine thoroughly, and season to taste.
Lightly season the swordfish on both sides. Heat the oil in a grill pan until really hot and cook the steaks for 2 minutes on each side, then cover, and take off the hot pan for 3 to 4 minutes.
Arrange the salsa on a plate, top with the fish, and serve with a side salad of mixed leaves.