Bring a taste of the tropics to your table with our Grilled Swordfish Skewers with Mango Salsa! This dish combines the hearty, meaty texture of swordfish with a refreshing and vibrant mango salsa, making it perfect for summer barbecues or a light and flavorful dinner. The skewers are easy to grill, and the sweet and tangy salsa adds a burst of flavor that complements the swordfish beautifully. Let’s dive into this delicious, island-inspired recipe!
Ingredients
For the Swordfish Skewers:
- 1 1/2 pounds swordfish, cut into 1-inch cubes
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Wooden or metal skewers
For the Mango Salsa:
- 1 ripe mango, peeled, pitted, and diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper, to taste
Directions
- Marinate the Swordfish:
- In a large bowl, whisk together the olive oil, lime juice, garlic powder, cumin, smoked paprika, salt, and pepper.
- Add the swordfish cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse.
- Prepare the Mango Salsa:
- While the swordfish is marinating, prepare the mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, and lime juice.
- Season with salt and pepper to taste. Mix well, then cover and refrigerate until ready to serve.
- Assemble the Skewers:
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
- Thread the marinated swordfish cubes onto the skewers, leaving a little space between each piece to ensure even cooking.
- Grill the Skewers:
- Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Place the swordfish skewers on the grill and cook for 3-4 minutes per side, turning occasionally, until the fish is opaque and slightly charred on the outside.
- Serve:
- Transfer the grilled swordfish skewers to a serving platter. Spoon the mango salsa generously over the top or serve it on the side. Enjoy the bright, tropical flavors!
How to Prepare
The key to perfectly grilled swordfish is not to overcook it—swordfish should be just opaque in the center and still moist. The marinade adds a depth of flavor that pairs beautifully with the light sweetness of the mango salsa. For a full meal, serve these skewers with a side of coconut rice or a fresh green salad.
Preparation Time
- Prep time: 20 minutes (plus marinating time)
- Cook time: 10 minutes
- Total time: 30 minutes (plus marinating time)
Servings
This recipe serves 4 people.
FAQs
- Can I use other types of fish? Yes, firm fish like tuna, halibut, or mahi-mahi work well in this recipe.
- Can I make this dish ahead of time? The salsa can be made a few hours ahead and stored in the fridge. The fish is best grilled fresh.
- What can I serve with these skewers? Coconut rice, grilled vegetables, or a light quinoa salad would complement this dish perfectly.
- Is there an alternative to mango salsa? Pineapple salsa or a simple avocado and tomato salad would also be delicious with these skewers.
- How do I store leftovers? Store any leftover swordfish and salsa separately in the refrigerator. The swordfish can be gently reheated, and the salsa will stay fresh for a day or two.