Swordfish Steaks with Mango and Avocado Salsa

Swordfish Steaks with Mango and Avocado Salsa

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 Serves 6.
A nice alternative to traditional tomato salsa, this exotic mix offers an irresistible blend of fruitiness and richness. It is also good with grilled tuna steaks, halibut, snapper or chicken.


  • 2 large, ripe mangoes
  • 1 ripe avocado, halved, pitted, peeled and diced
  • 1/2 fresh jalapeño chili pepper, seeded and minced
  • 1/3 cup diced red onion
  • 1 tsp. grated lime zest
  • 3 Tbs. fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup chopped fresh cilantro, plus cilantro sprigs for garnish
  • 2 Tbs. olive oil
  • Salt and freshly ground pepper, to taste
  • 6 swordfish steaks, each about 6 oz. and 1 inch thick Lime wedges


Working with 1 mango at a time, cut off the flesh from each side of the big, flat pit to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting through to the skin. Then, holding the mango over a bowl, slip the blade between the skin and flesh to cut away the flesh, allowing the cubes to fall into the bowl. Add the avocado, jalapeño, onion, lime zest, lime juice, orange juice, chopped cilantro and 1 Tbs. of the olive oil. Mix well and season with salt and pepper. Set aside.

In 1 or 2 fry pans large enough to hold the swordfish steaks in a single layer without crowding, warm the remaining 1 Tbs. olive oil over medium-high heat. Add the swordfish and cook until lightly golden on one side, about 5 minutes. Turn the fish, season with salt and pepper and continue to cook until lightly golden on the other side and opaque throughout when cut with a knife, about 5 minutes more.

Place the swordfish steaks on warmed individual plates and top with the salsa. Garnish with lime wedges and cilantro sprigs and serve.
Serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Summer, by Joanne Weir (Time-Life Books, 1997).
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