Grilled Swordfish and Grilled Mango Salad

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Recipe courtesy of Chef's Roll

Grilled Swordfish and Grilled Mango Salad

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Ingredients

Grilled Swordfish

  • 2 Swordfish fillets, 4-6 ounces each
  • Salt and pepper, to taste

Grilled Mango Salad

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

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS0

Recipe courtesy of Chef's Roll

Instructions

Grilled Swordfish

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

Grilled Mango Salad

  1. Peel the mangos and cut the cheeks away from the seed. Trim remaining fruit away from the seed for another use.

  2. 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.

  3. Slice the cucumber and radish on a mandolin or slice thinly with a knife, and add to the bowl of mangos.

  4. 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

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

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