Fridays during Lent always force me to be creative. I’ve never cooked swordfish before, but I remember that it was one of my favorites when I was a kid and it was on sale this week so I gifures I’d give it a try. It’s not my favorite. I think eating sushi has just ruined my taste for cooked fish.When I make this again (and I WILL be making this one again) I might try it with a seared piece of  tuna.

This recipe was heavily influenced by 5starfoodie’s Mahi Mahi with Mango-Avocado Salsa. I made a few changes to suit our tastes, and I think what I ended up was more Asian inspired.

I grilled the fish on a searing hot cast iron grill pan until just cooked through and served it on top of some sushi rice in a pool of soy sauce. Topped it off with this delicious salsa:

  • 1 mango, cubed
  • 1/4 fresh pineapple, cubed
  • 1 jalapeno, minced
  • 1/4 red onion, diced
  • juice of 1 lime
  • 2 T chopped cilantro
  • ground black pepper

Combine all ingredients, tossing well. Set aside and let flavors meld while you prepare the rest of the meal.


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