Swordfish is one of those fish that feels like a treat without asking for much fuss. It cooks fast, stays tender, and stands up well to bold flavors. Pair it with a fresh mango salsa, and you get a sunny, restaurant-worthy meal you can make on a weeknight.
The sweet heat of mango, lime, and jalapeño balances the rich, meaty fish. It’s vibrant, satisfying, and perfect for warm evenings or when you need a burst of color on your plate.
What Makes This Special
This dish hits that ideal sweet spot: fresh, bright flavor with minimal effort. Swordfish has a firm texture that grills like a steak, so it’s hard to mess up and easy to flip.
The salsa adds a layered mix of sweet mango, tangy lime, peppery cilantro, and a little spice for kick. You can make the salsa ahead, season the fish simply, and have dinner on the table fast. It’s also versatile—great over greens, rice, or tucked into warm tortillas.
What You’ll Need
- Swordfish steaks: 2 to 4 steaks (about 6–8 oz each, 1-inch thick)
- Olive oil: 2–3 tablespoons, plus more for the grill
- Lemon or lime: 1, for the fish
- Garlic: 1–2 cloves, minced
- Ground cumin: 1/2 teaspoon (optional, for warmth)
- Smoked paprika: 1/2 teaspoon
- Kosher salt and black pepper
- Fresh mango: 2 ripe, diced small
- Red bell pepper: 1/2 cup, finely diced
- Red onion: 1/4 cup, finely minced
- Jalapeño: 1 small, seeded and minced (adjust to taste)
- Cilantro: 1/3 cup, chopped
- Lime juice: 2–3 tablespoons, plus lime zest if you like
- Honey or agave: 1–2 teaspoons (optional, to round out acidity)
- Sea salt: to taste, for the salsa
- Optional sides: cooked rice, quinoa, mixed greens, or warm tortillas
How to Make It
- Prep the fish: Pat the swordfish dry.
Rub with olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Squeeze a little lemon or lime over the top. Let it sit at room temperature for 15–20 minutes while you make the salsa.
- Make the mango salsa: In a bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro.
Add lime juice, a pinch of sea salt, and honey if your limes are very tart. Toss gently. Taste and adjust citrus, salt, and heat.
- Preheat the grill: Heat a gas grill to medium-high or prepare a two-zone fire on a charcoal grill.
Clean and oil the grates well to prevent sticking.
- Grill the swordfish: Brush the grates with oil, then place the swordfish on the hot side. Grill 3–4 minutes per side for 1-inch-thick steaks, until the flesh is opaque and just firm. You’re aiming for 130–135°F (54–57°C) in the center for juicy results.
Avoid overcooking.
- Rest and finish: Transfer the fish to a plate and squeeze a bit more citrus over it. Rest 3 minutes to let the juices settle.
- Serve: Spoon the mango salsa over the swordfish. Add your favorite side—rice, salad, or grilled vegetables—and garnish with extra cilantro or lime wedges.
Keeping It Fresh
Use swordfish that smells clean and looks moist, not dull or dry.
If buying ahead, store it in the coldest part of your fridge and cook within a day. Make the salsa up to a few hours in advance, but add the cilantro and final lime juice close to serving for the brightest flavor. Leftover swordfish keeps for up to 2 days in the fridge; store the salsa separately to avoid sogginess.
Reheat fish gently—low heat on the stove or a quick warm-up in a 275°F oven—so it stays tender.
Why This is Good for You
Swordfish is rich in lean protein and provides omega-3 fatty acids, which support heart and brain health. Mango adds fiber and vitamin C, while the peppers and onions bring antioxidants and crunch. The dish is naturally gluten-free and can be served over greens for a lighter meal or paired with whole grains for steady energy.
It’s satisfying without feeling heavy, and the clean flavors help you eat more colorful produce.
Pitfalls to Watch Out For
- Overcooking: Swordfish dries out fast. Pull it at 130–135°F and let it rest.
- Sticky grill grates: Dirty or dry grates cause tearing. Preheat, clean, and oil well.
- Underseasoning: The fish is neutral; be generous with salt, pepper, and citrus.
- Bland salsa: Taste and tweak.
A pinch of salt and a squeeze of lime can wake it up.
- Unripe mango: If your mango is firm and tart, balance with a touch of honey and let it sit 10 minutes.
Recipe Variations
- Tropical twist: Add diced pineapple or papaya to the salsa for extra sweetness and texture.
- Herb swap: Replace cilantro with mint and basil for a softer, garden-fresh flavor.
- Spice it up: Use serrano or a pinch of cayenne in the salsa. Add chili-lime seasoning to the fish.
- Citrus boost: Zest the lime into the salsa and finish the fish with lemon zest for aroma.
- Pan-seared option: No grill? Sear in a hot, lightly oiled skillet 3–4 minutes per side.
- Grain bowl: Serve over quinoa or brown rice with avocado, shredded cabbage, and extra lime.
- Taco night: Flake the fish into warm tortillas with salsa, crema, and shredded lettuce.
FAQ
How do I know when swordfish is done?
The center should turn opaque and feel just firm with a little give.
An instant-read thermometer should read 130–135°F. It will finish cooking slightly as it rests.
Can I use frozen swordfish?
Yes. Thaw it overnight in the fridge, then pat it very dry before seasoning.
Quality frozen fish can be excellent if handled properly.
What if I can’t find mango?
Use ripe peaches, pineapple, or a mix of both. Aim for the same small dice and balance with lime, salt, and a touch of honey if needed.
Is swordfish safe to eat often?
Swordfish can be higher in mercury. Many guidelines suggest enjoying it in moderation, especially for pregnant people and young children.
Check your local health recommendations and vary your seafood choices.
How spicy is the salsa?
It’s as spicy as you make it. Start with half a jalapeño, taste, and add more if you want heat. Removing seeds and ribs reduces the spice level.
Can I marinate the fish longer?
Keep it short—about 15–30 minutes.
Acidic marinades can firm up the surface of the fish if left too long. Oil, spices, and a quick hit of citrus work best.
What sides go well with this?
Try coconut rice, grilled asparagus, a simple arugula salad, or roasted sweet potatoes. For an easy win, toss mixed greens with olive oil, lime, and a pinch of salt.
Wrapping Up
Grilled Swordfish with Mango Salsa is bright, fast, and full of texture.
With a few fresh ingredients and a hot grill, you get a balanced meal that tastes like summer any time of year. Keep the seasoning bold, don’t overcook the fish, and let the salsa shine. Whether you serve it on a plate, in a bowl, or tucked into tortillas, it’s a reliable crowd-pleaser you’ll want to make again and again.