Swordfish & Papaya

Recipe Date:
April 6, 2016
Serving Size:
Cook Time:
Imperial (US)
Grilled Swordfish with Tropical Fruit Salsa
  • 1/4 cup Olive oil
  • 1 tbsp Dijon mustard
  • 1 Lime, juiced
  • 1 tbsp Basil, chopped
  • 4 Swordfish steaks
  • 1/2 cup Mango, chopped
  • 1/2 cup Papaya, chopped
  • 1/2 cup Pineapple, chopped
  • 2 tbsps Green onions, sliced
  • 2 tbsps Red onions, chopped finely
  • 1/4 cup Red bell pepper, chopped
  • 1 JalapeƱo, diced finely
  • 1 tbsp Sugar
  • Salt and Pepper to taste
For the Fish:
  1. Combine the olive oil, dijon mustard, basil, and half the lime juice. Season with salt and pepper.
  2. Pour over the swordfish steaks and marinate in the refrigerator for 2 hours.
  3. Remove fish from marinade.
  4. Heat grill to medium heat and grill swordfish steaks for 5-7 minutes per side until desired doneness.
For the Salsa:
  1. Combine mango, papaya, pineapple, green onions, red onions, red bell pepper, jalapeño, sugar, remaining lime juice, and 1 tbsp olive oil in a bowl.
  2. Refrigerate until ready to use.
To Serve:

Place swordfish steak on a plate. Spoon tropical salsa on top of fish, garnish with a sprig of cilantro. Couscous salad or steamed jasmine rice would be a perfect accompaniment to the fish.