Grilled Swordfish and Mango Salsa
3/4 – 1 Pound of Swordfish Fillet – cut in half (enough for two people)
Juice of 1/2 Lime
Salt and Pepper – to taste
2 Large Ripe Mango – Diced(about 1 1/2 – 2 cups)
1 Medium Red Bell Pepper – Diced (about 1/2 – 3/4 cup)
Juice of 1/2 a Lime (about 1 tablespoon)
1 Tablespoon Olive Oil
1/8 cup Finely Chopped Cilantro (You can add more depending on your taste)
Optional - black beans (canned) drained and rinsed.
Salt and Pepper to taste
Lightly brush the swordfish fillet with olive oil and squeeze the lime juice over it and season with salt and pepper – flip and repeat on the other side.
Pre-heat your grill to medium-high heat. Add the swordfish and cook for about 4-5 minutes per side.
Add diced mango, red pepper, olive oil, lime juice, and season with salt and pepper – taste. Add cilantro last and mix to combine well. Refrigerate for at least one hour. If adding black beans, add with all the other ingredients.