If you find yourself with a few fresh swordfish steaks, this recipe for Grilled Swordfish with Mango Salsa is the best way to prepare it.
In this recipe, you’ll be combining a few fresh ingredients to make a delicious mango salsa. Then, you’ll prepare some wild rice and add in sauteed, chopped vegetables to create a vegetable- rice mixture. The swordfish and pineapple are grilled, then served on top of the rice. There are so many great flavors going on in this dish!
Where is the best place to buy fresh swordfish?
Unless you live near the ocean, it might be a little tricky to find good, fresh swordfish. Be sure to check any good seafood markets in your town, and some grocery stores have access to nice seafood too. If you can locate “fresh” swordfish, that’s going to be a nice piece of fish. The more likely scenario is that you’ll find “fresh frozen,” and you’ll find it defrosted at the seafood counter. The quality of frozen swordfish can be good, but make sure that the reddish areas are red, not brown. You can also substitute other meaty fish for this recipe- such as tuna, halibut, or mahi-mahi.
How can you tell when grilled swordfish is done?
Here’s how to tell if swordfish is done: poke the tines of a fork into the thickest portion of the fish at a 45-degree angle. Then gently twist the fork and pull up some of the fish. Undercooked fish resists flaking and is translucent. If your fish is undercooked, just continue grilling it until it is done.
You can certainly skip the wild rice portion of this recipe and just prepare the swordfish with the mango salsa. I do love the wild rice element, but it’s delicious without it too.
If you’re following the Weight Watchers program, those points are included at the top of this post and in the recipe below.
If you’d like more grilled fish recipes, you might enjoy my Grilled Swordfish with Pineapple- Peach Salsa or this Grilled Fish with Garlic, Basil and Lemon. Grilled Striped Bass with Garlic- Mustard Sauce and Grilled Halibut with Tomato- Avocado Salsa are great choices for grilling fish too!
Grilled Swordfish with Mango Salsa
- 1 whole mango peeled, pitted & diced
- 1 small red onion, peeled & diced
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped
- diced jalapenos, optional
- 8 ounces wild rice
- 2 tablespoons olive oil
- 1 large carrot, peeled & diced
- 2 ribs celery, diced
- 2 medium shallot, peeled & diced
- salt & pepper, to taste
- 1½ pounds swordfish, cut into 4 steaks
- 1/2 whole pineapple, cored & sliced
- Mix all salsa ingredients and season with salt and pepper to taste. Add jalapeños for heat, if desired. Chill until ready to serve.
PREPARE MAIN DISH:
- Cook the wild rice according to package directions.
- Heat the olive oil in a large skillet. Sauté the carrots, celery and shallots in the olive oil. When the vegetables are translucent, add the wild rice and salt and pepper to taste, and cook until rice is warm.
- Heat the grill to medium-high heat. Grill the swordfish and pineapple on the hot grill 5 to 8 minutes (flipping halfway through). When done, swordfish flakes easily with a fork. Grill the pineapple just until you get some good grill marks on each side.
- Scoop rice onto four plates, top with grilled swordfish and a dollop of mango salsa. Garnish with grilled pineapple.