BBQ Swordfish Steaks with Mango Salsa
Perfectly grilled swordfish steaks with a smoky BBQ marinade, topped with fresh tropical mango salsa. High in protein at 42g per serving and only 385 calories.
20m
4
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Ingredients
- 4 swordfish steaks (6 oz each), about 1 inch thick
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 large ripe mango, diced
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 jalapeño pepper, seeded and minced
- Salt and black pepper to taste
Instructions
- 1
Prepare the BBQ marinade
In a shallow dish, whisk together olive oil, brown sugar, soy sauce, apple cider vinegar, smoked paprika, garlic powder, cumin, and cayenne pepper until well combined.
- 2
Marinate the swordfish
Pat swordfish steaks dry and season both sides with salt and pepper. Place in marinade, turning to coat both sides. Let marinate for 15-30 minutes at room temperature, flipping once halfway through.
- 3
Make the mango salsa
While fish marinates, combine diced mango, red bell pepper, red onion, cilantro, lime juice, and minced jalapeño in a bowl. Season with salt and pepper. Set aside to let flavors meld.
- 4
Preheat the grill
Preheat grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
- 5
Grill the swordfish steaks
Remove swordfish from marinade and grill for 5-6 minutes per side, turning once, until fish reaches an internal temperature of 145°F and has nice grill marks. Brush with remaining marinade while cooking.
- 6
Rest and serve
Let grilled swordfish rest for 2-3 minutes, then serve immediately topped with fresh mango salsa. Garnish with additional cilantro and lime wedges if desired.
Chef's Tips
Don't overcook swordfish as it can become dry - aim for a slightly pink center. If you don't have a grill, this recipe works great on a grill pan or under the broiler. Make the mango salsa up to 2 hours ahead for best flavor development.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this bbq swordfish steaks with mango salsa
How long does it take to make BBQ Swordfish Steaks with Mango Salsa?
This recipe takes 32 minutes total time, including 20 minutes prep time and 12 minutes cooking time.
How many servings does this BBQ Swordfish Steaks with Mango Salsa recipe make?
This recipe yields 4 servings.
What is the difficulty level of this BBQ Swordfish Steaks with Mango Salsa recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this BBQ Swordfish Steaks with Mango Salsa recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this bbq swordfish steaks with mango salsa ahead of time?
Yes! You can prepare this bbq swordfish steaks with mango salsa up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover bbq swordfish steaks with mango salsa?
Store leftover bbq swordfish steaks with mango salsa covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with bbq swordfish steaks with mango salsa?
This bbq swordfish steaks with mango salsa pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze bbq swordfish steaks with mango salsa?
Yes, this bbq swordfish steaks with mango salsa freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.