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Grilled Swordfish and Grilled Mango Salad

Prep Time

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Cook Time

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Servings

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Recipe courtesy of Chef’s Roll

Ingredients

GRILLED SWORDFISH

2 Swordfish fillets, 4-6 ounces each

GRILLED MANGO SALAD

1 Ripe Mango
1 Red Radish
1 Sprig Fresh Cilantro
1 tbsp Fish Sauce
Pickled Red Onion, to taste
1 Persian Cucumber
1 Sprig Fresh Mint
1 tsp Neutral Oil
1 tsp Rice Wine Vinegar

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Instructions

GRILLED SWORDFISH

Grill over high heat until fully cooked, 4 to 5 minutes per side.

GRILLED MANGO SALAD

Peel the mangos and cut the cheeks away from the seed. Trim remaining fruit away from the seed for another use.
Toss the mango cheeks in oil and grill until marked on both sides. Remove from the grill and cool on a rack;then cut and reserve in a bowl.
Slice the cucumber and radish on a mandolin or slice thinly with a knife, and add to the bowl of mangos.
Pick cilantro and mint leaves off the stem and place into the bowl. Add oil, fish sauce, rice wine vinegar and pickled onion. Toss to combine ingredients.

TO ASSEMBLE

Place salad beside the grilledswordfish. Finish with a drizzle of olive oil.

Categories: Lunch & Dinner, Salads