Grilled Swordfish and Mango Salsa

Grilled Swordfish ¾ – 1 Pound of Swordfish Fillet – cut in half (enough for two people) Juice of ½ Lime Salt and Pepper – to taste Olive Oil Mango Salsa 2 Large Ripe Mango – Diced(about 1½ – 2 cups) 1 Medium Red Bell Pepper – Diced (about ½ – ¾ cup) Juice of ½ a Lime (about 1 tablespoon) 1 Tablespoon Olive Oil ⅛ cup Finely Chopped Cilantro (You can add more depending on your taste) Optional - black beans (canned) drained and rinsed. Salt and Pepper to taste

Swordfish: 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. Salsa 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.