You may also like
Categories:
mangos ripe jalapeno pepper Spanish onions lime zest lime juice orange juice - fresh cilantro fresh olive oil salt
Viewed: 65 - Published at: 6 years agoIngredients
- 2 large mangos ripe
- 1 each avocados halved and pitted
- 1/2 each jalapeno pepper minced
- 1/4 cup spanish onions red
- 1 teaspoon lime zest grated
- 3 tablespoons lime juice
- 1/4 cup orange juice fresh
- 1/4 cup cilantro fresh
- 2 tablespoons olive oil
- 1 x salt and black pepper ground
- 6 each swordfish steaks 6-oz each, 1-inch thick
- 1 each limes cut into wedges
Method
- Working with 1 mango at a time, cut off the flesh from each side of the big, flat pit, to form 2 large pieces.
- Discard the pit.
- Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch (12 -mm) squares, cutting through to the skin.
- Then, holding the mango over a bowl, slip the blade between the skin and flesh to cut away the flesh, allowing the cubes to fall into the bowl.
- Add the avocado, jalapeno, onion, lime zest, lime juice, orange juice, chopped cilantro and 1 tablespoon of the olive oil.
- Mix well and season to taste with salt and pepper.
- Set aside.
- In 1 or 2 frying pans large enough to hold the swordfish steaks in a single layer without crowding, warm the remaining 1 tablespoon olive oil over medium-high heat.
- Add the swordfish and cook until lightly golden on the first side, about 5 minutes.
- Turn the fish, season to taste with salt and pepper and continue to cook until lightly golden on the second side and opaque throughout when cut with a knife, about 5 minutes longer.
- Place the swordfish steaks on warmed individual plates and top with the salsa.
- Garnish with lime wedges and cilantro sprigs and serve.
