📖 Instructions

1. First, let's tackle the mango salsa. Dice one large, ripe mango into small, even pieces. I prefer using ataulfo mangos, because they're naturally sweeter and less fibrous than other varieties, but Honey or Tommy Atkins will also work fine. (Don't be afraid to sneak a few pieces while you're chopping; consider it the chef's tax!)
2. Next, finely chop about 1/2 of a red onion. You want it finely chopped so the flavor blends well without being overpowering. Then, deseed and mince one jalapeno pepper (or more, if you like some heat!). Be cautious when handling jalapenos; I always were gloves to prevent skin irritation.
3. In a medium-sized bowl, combine the diced mango, red onion, and minced jalapeno. Add the juice of one lime, a tablespoon of chopped fresh cilantro, and a pinch of salt. Gently mix everything together. Give it a taste and adjust the seasoning as needed. It should be a balance of sweet, tangy, and spicy. Cover and refrigerate the salsa for at least 30 minutes to allow the flavors to meld. This also gives you time to prepare the swordfish.
4. Now for the swordfish. Pat the swordfish steaks dry with paper towels. This helps to get a nice sear on the grill. Brush both sides of the swordfish steaks with olive oil. Season generously with salt, black pepper, and a pinch of garlic powder. You can also add a dash of smoked paprika for a touch of smokiness.
5. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. Place the swordfish steaks on the hot grill. Grill for about 4-5 minutes per side, depending on the thickness of the steaks. You'll know they're done when the fish is opaque and flakes easily with a fork.
6. Remove the grilled swordfish from the grill and let it rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful fish.
7. To serve, place the grilled swordfish steaks on a plate and top generously with the chilled mango salsa. Garnish with extra cilantro, if desired. Serve immediately and enjoy the explosion of flavor!
8. Consider serving with a side of quinoa or grilled asparagus for a complete and healthy meal. A crisp white wine, like Sauvignon Blanc, pairs beautifully with this dish.