Caribbean Swordfish with Mango Salsa
2 lbs swordfish steak, 1 inch think, cut into 4 steaks
For the Marinade
Juice of 4 limes
1/4 C Olive Oil
2 T Dark Rum
2 T Soy Sauce
1/4 Salt Freshly Ground Pepper
1/2 t Salt
For the Salsa
2 mangoes, pealed and medium diced
4 Scallions, sliced, white and light green parts only
1 Jalapeno, seeded and minced
2 T Lime Juice
2 T fresh basil, chopped
Combine all marinade ingredients in a zip-lock bag and add swordfish steaks. Marinade for 30 minutes up to 4 hours.
Combine all salsa ingredients in a small bowl and let rest, refrigerated, for 30 minutes to meld flavors.
Grill swordfish over medium high heat, turning once, until cooked through (flesh will be opaque) about 10 minutes.
Serve fish with salsa spooned over top.Print This Page