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Grilled Swordfish with Mango Salsa and Coconut Rice
Created by: Howcan Team
Ingredients
- 4 swordfish steaks (6 oz each)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 ripe mangoes, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 cup jasmine rice
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 teaspoon salt
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together the olive oil, minced garlic, paprika, cumin, salt, and pepper. Brush the swordfish steaks with the marinade.
- Grill the swordfish steaks for 4-5 minutes per side, or until they are cooked through and have grill marks. Remove from the grill and let them rest for a few minutes.
- In a medium bowl, combine the diced mangoes, red onion, red bell pepper, cilantro, and lime juice to make the mango salsa. Season with salt and pepper to taste.
- In a medium saucepan, combine the jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the coconut rice with a fork and serve alongside the grilled swordfish topped with the mango salsa.
- Enjoy your delicious Grilled Swordfish with Mango Salsa and Coconut Rice!
Grilled Swordfish with Mango Salsa is a delightful dish that originated in the tropical regions of the Caribbean. The succulent swordfish is marinated in a blend of citrus and spices, then expertly grilled to perfection by skilled chefs in beachside restaurants. The vibrant mango salsa, with its sweet and tangy flavors, perfectly complements the smoky char of the swordfish. The side of coconut rice, cooked to fluffy perfection, adds a creamy and aromatic element to the dish. This culinary masterpiece is a celebration of fresh, tropical ingredients and is best enjoyed in seaside eateries where the ocean breeze adds to the dining experience. For the best version of this dish, head to the Caribbean islands, where the freshest swordfish and ripest mangoes are used to create this delectable meal. The key to getting this dish right lies in the quality of the swordfish, the ripeness of the mangoes, and the perfect balance of flavors in the marinade and salsa. For a unique twist, some chefs also incorporate a hint of spicy chili into the mango salsa, adding a delightful kick to the dish.
40 min
4
450 calories
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