Grilled Swordfish With Mango Salsa
Perfectly grilled, meaty swordfish steaks with a smoky spice rub, topped with a bright and juicy mango salsa. This easy, restaurant-quality grilling recipe delivers bold, balanced flavors in under 25 minutes.
Equipment
- grill gas or charcoal
- tongs
- mixing bowl
- paper towels
- knife and cutting board
Ingredients
- 4 swordfish steaks (6–8 oz each, 1–1.25 inches thick)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp cumin
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp cayenne pepper (optional)
- 2 ripe mangoes, diced (about 2 cups)
- 1 jalapeño, seeded and minced
- 0.5 red onion, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 lime zest
- 3 tbsp fresh lime juice
- 1 tbsp olive oil (for salsa)
- 0.5 tsp kosher salt (for salsa)
- 0.5 red bell pepper, diced (optional)
Instructions
- In a bowl, gently combine mango, jalapeño, red onion, cilantro, red bell pepper, lime zest, lime juice, olive oil, and salt. Toss carefully and set aside at room temperature.
- Pat the swordfish steaks completely dry with paper towels to ensure proper searing.
- Mix smoked paprika, garlic powder, cumin, salt, pepper, and cayenne. Rub fish with olive oil, then coat evenly with the spice mixture.
- Preheat grill to high heat (425–450°F) and oil the grates היט thoroughly.
- Place swordfish on grill and cook undisturbed for 4–5 minutes until it releases easily.
- Flip and grill for another 3–4 minutes until just cooked through with slight translucency in the center.
- Remove from grill and let rest for 3 minutes to allow juices to redistribute.
- Serve swordfish topped with mango salsa and garnish with lime wedges and extra cilantro.
Notes
Use swordfish steaks at least 1 inch thick for best results. Always pat fish dry before grilling to achieve a proper sear. Do not overcook — remove at 130–135°F for optimal texture. Prepare mango salsa no more than 45 minutes ahead for best freshness. Optionally trim the darker bloodline for a milder taste.