Tonight’s dinner was inspired by a generous gift from a colleague of my husband’s. Mangoes. A delicacy in India, grown in Texas, purchased in New Jersey and kindly shared with us in New York. Super fresh and ripe, succulent and juicy, but not local. Uh-oh.
– 1 ripe mango cubed into 1/2″ cubes
– 1/4 cup chopped red onion
– juice from 1 lime
– 1 dried hot pepper or Cheyenne pepper powder
– 2 tbsp chopped cilantro
– kosher salt
– ground black pepper
For the swordfish:
-2 swordfish steaks or fillets, 6-8 ounces each
– 1 tablespoon olive oil
Instructions for the Mango Relish: mix all relish ingredients together in a non-reactive bowl, careful not to mush mango too much. Relish should be chunky. Can be prepared in advance and chilled.
For swordfish: Heat grill or grill pan. Rub olive oil on swordfish and sprinkle with salt and pepper. Grill on hot grill about 3 min on each side. Serve with relish on the side and slice of lime. Can use grill pan on stove top instead of grill.