DistributorsMain dishes · CRESPO KITCHEN
Grilled swordfish with mango and lime
Swordfish steaks with a mango marinade and grilled mango slices.
22 min approx.4 servingsFresh mango
© 2026 National Mango BoardIngredients
- Marinade: 2 large firm green mangos, peeled
- Marinade: ¼ cup lime juice
- Marinade: ½ cup cold water
- Marinade: 1 teaspoon cracked black pepper
- Marinade: 2 teaspoons coarse salt
- Marinade: 2 garlic cloves
- 4 swordfish steaks,6 ounces each
- 2 tablespoons olive oil, divided
- 1 large firm mango, peeled and sliced
- Italian parsley for garnish
Method
- Blend the marinade ingredients. Reserve ¾ cup untouched for serving and use 1 cup to coat the fish in a covered container. Refrigerate for up to 1 hour.
- Remove the fish, discard used marinade and pat the surface dry. Brush with 1 tablespoon oil.
- Heat the grill. Cook 2 minutes on the first side and 3–4 on the second, then move to a cooler area until the center reaches 145°F.
- Brush mango slices with the remaining oil and grill 1–2 minutes per side.
- Serve the fish with the untouched reserved sauce, grilled mango and parsley.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Chef Allen Susser