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Grilled Swordfish
with mango salsa and orzo

Active: 35 min Total: 35 min
This bright salsa is the perfect pairing to meaty swordfish, but feel free to substitute with another fish. Our veggie version goes a little Caribbean as a black bean & salsa lettuce wrap.
Smarts: These summer salsas are good for so many things. Enjoy on proteins or as taco salsas.


Grilled Swordfish with Mango Salsa:
  • Jalapenos - 1 , diced
  • Cucumbers, Persian - 2 , diced (Sub 1 normal or English cucumber)
  • Mango - 1 , diced
  • Red pepper - 1 , diced
  • Basil - 1 sprig , chiffonade
  • Limes - 2 , juice of 1 lime, wedges of another
  • Honey - 2 tsp
  • Swordfish steaks - 1 lb , rinsed and dried (Sub tilapia, mahi-mahi, or even salmon)
  • Oil, cooking - for brushing
Orzo (or Zucchini Pasta) - 2 meals:
  • Pasta, uncooked orzo - 1 1/3 cups , uncooked


  1. Jalapenos / Cucumbers / Mango / Red pepper / Basil - Prep as directed. (Can be done up to 3 days ahead)
  2. Make salsa - Mix together jalapenos, cucumbers, mango, red pepper, and basil. Toss with lime juice, honey, and some salt. Cover and refrigerate until ready to serve. (Can be done up to 3 days ahead)
  3. Swordfish - Defrost, rinse, and pat dry. Brush with some oil and sprinkle with some salt and pepper.

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  1. Bring a saucepan of water to boil. Salt generously and add pasta (this makes enough for tomorrow’s dinner). Cook until al dente, tender but not soggy. Drain and reserve half for tomorrow’s dinner.
  2. If making swordfish on grill: Preheat grill to 500F (260C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and add swordfish pieces to higher heat part. Sear on both sides for 2 to 3 minutes (keeping cover closed). Move to lower heat and cook for another 3 to 5 minutes with cover closed.
  3. If making swordfish on stovetop: Heat a skillet or grill pan over medium-high heat. Add swordfish to hot pan and sear for 3 to 5 minutes on each side. Remove from pan and cover with foil until ready to serve.
  4. Top swordfish with salsa and enjoy with lime wedges and orzo (remember to save half the orzo for tomorrow).



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