Grilled Swordfish Tacos with Tomatillo-Mango Salsa
Ingredients
- 2 semi-ripe mangoes, diced
- 3 limes, juiced, divided
- 1 orange, juiced
- 4 tomatillos, peeled and diced, or more to taste
- 1 small red onion, chopped
- 1 jalapeno pepper, seeded and diced
- ½ cup chopped fresh cilantro
- salt to taste
- freshly ground black pepper to taste
- 6 (6 ounce) fillets boned, skinned swordfish
- 1 tablespoon olive oil
- salt and ground black pepper to taste
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Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
- Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
- Pour the pureed mango mixture over the salsa and mix well.
- Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
- Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.
Source
Original recipe: View Original