Swordfish with Mango Relish, Lime Emulsion

Grilled Wild Massachusetts Swordfish
Mango Relish and Lime Emulsion

Thick-cut swordfish, wild-caught off the coast of Massachusetts, is grilled until just charred, tender, and juicy. It’s topped with a vibrant mango relish—diced ripe mango, jalapeño, and red onion—adding tropical sweetness, lively heat, and an oniony bite. A silky lime olive oil emulsion is poured over the top, tying everything together with bright acidity and a citrusy sheen. It’s then finished with herby cilantro.

Swordfish with Mango Relish and Lime Emulsion Recipe

Ingredients

• swordfish steak(s)
• olive oil
• sea salt and fresh ground pepper
• ripe (but still firm) mango, diced
• red onion, minced
• green jalapeño, minced
• red jalapeño, finely sliced
• lime juice
• cilantro

Method

Rinse and pat the swordfish dry with paper towels. Let it come close to room temperature on the counter, about 30 minutes.

While the fish warms up, prep and toss the mango with red onion and green jalapeño.

Coat the fish with olive oil, then season all sides with salt and pepper.

Grill over medium/medium-high heat for 3 to 5 minutes per side depending on the grill and thickness of the steak. This thick steak weighing 8.8 oz. took 5 minutes on the first side, 4 1/2 minutes on the second side.

Immediately remove the fish to the serving plate. Let the juicy swordfish rest for 5 minutes.

In the meantime, use an immersion blender to make an emulsion by mixing 1 part lime juice to 2 parts fruity olive oil, and fine sea salt to taste.

To Plate

First, generously top the fish with the mango mixture. Next, pour the lime emulsion over the entire dish. Season with sea salt and fresh ground pepper. Finally, garnish with red jalapeño slices and fresh cilantro.

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