Fish Dish: Grilled Swordfish With Mango Salsa

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You don't have to commit to the paleo diet full time to reap its nutritional and weight-loss benefits. Pick up a copy of healthy-eating expert Daniel Green's new cookbook, Paleo Monday to Friday.

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.

Reprinted with permission from Paleo Monday to Friday

Fish Dish: Grilled Swordfish With Mango Salsa
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  • 1/2 ripe mango
  • 1 small red chili
  • 4 plum tomatoes
  • 1/2 red onion
  • 3 scallions
  • 2 garlic cloves
  • A handful fresh cilantro
  • 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
  1. First make the salsa: Place all the ingredients in a large bowl, mix to combine thoroughly, and season to taste.
  2. 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.
  3. Arrange the salsa on a plate, top with the fish, and serve with a side salad of mixed leaves.
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