1. Prepare the Swordfish Steaks

Start by prepping the swordfish steaks. Pat them dry with a paper towel to remove any excess moisture. This will help ensure a good sear on the fish when grilling. Drizzle the steaks with olive oil on both sides and rub them in gently to coat evenly.

Next, season the steaks with garlic powder, smoked paprika, dried oregano, salt, and pepper. You can adjust the seasoning to your taste, but the smoked paprika and garlic powder will give the fish a nice smoky depth of flavor. For an extra citrusy kick, drizzle a little fresh lemon juice over the steaks as well.

2. Make the Mango Salsa

While the swordfish steaks are marinating, it’s time to prepare the mango salsa. Start by peeling and pitting the mangoes. To do this, slice the mango cheeks off the pit, then cut the flesh into small cubes. Place the diced mango in a mixing bowl.

Next, finely chop the red onion, red bell pepper, and cucumber. Add these to the bowl with the mango. Chop the cilantro and add it to the mix for a burst of freshness. If you enjoy some heat, finely chop the jalapeño (remember to remove the seeds if you prefer less spice) and add it to the salsa as well.

Drizzle the salsa with fresh lime juice and add a little honey to balance the acidity of the lime and bring out the natural sweetness of the mango. Stir everything together and taste for seasoning. Add salt and pepper as needed, then set the salsa aside to allow the flavors to meld together while you grill the swordfish.

3. Grill the Swordfish

Preheat your grill or grill pan to medium-high heat. If you’re using an outdoor grill, make sure the grates are clean and lightly oiled to prevent the fish from sticking. If you’re using a grill pan indoors, you can lightly coat it with cooking spray or oil.

Place the swordfish steaks on the grill and cook for about 3-4 minutes per side. Swordfish is a firm, meaty fish that holds up well to grilling, but it can overcook quickly, so be mindful not to leave it on the heat for too long. The fish should be opaque and flake easily with a fork when done.

As the swordfish cooks, you can brush it with any remaining olive oil or lemon juice for added moisture and flavor.

4. Assemble the Dish

Once the swordfish steaks are grilled to perfection, remove them from the grill and let them rest for a minute or two. This allows the juices to redistribute and keeps the fish moist.

Spoon a generous portion of the mango salsa on top of each swordfish steak or serve it on the side as a refreshing accompaniment. The salsa should be vibrant and chunky, providing a fresh contrast to the rich, savory flavor of the grilled fish.

5. Serve and Enjoy

Serve the Grilled Swordfish with Mango Salsa immediately, garnished with additional cilantro or lime wedges if desired. Pair it with a side of rice, a light salad, or roasted vegetables for a complete meal. This dish is perfect for a summer dinner party, a beachside barbecue, or a healthy weekday meal.