Friday Finds: Swordfish with Mango Avocado Salsa

I'm coming at you from the east coast today so it seems only appropriate that I share a seafood recipe with you, no?

This Friday Finds recipe came from the A Taste of Glynn: Signature Servings from Chefs, Caterers, and Cooks of Georgia's Golden Isles cookbook that I picked up on my visit to St. Simon's Island this spring. We had been dining out a lot for a few days and I was looking for something lighter to make for dinner and grilled fish with a fresh fruit salsa sounded like the perfect option for dinner

This dinner was exactly what I wanted: easy to make, filling, and healthy. The salsa was full of perfect end-of-summer flavors and would be great served over any grilled meat or even with chips. The recipe calls for swordfish, but also mentioned that halibut, tuna, or tilapia would be suitable substitutes. Our fish monger only had 1 swordfish filet left, so I let Alex have that and picked a piece of tuna for myself. It worked really well with the recipe.

Ingredients:

Mango Avocado Salsa--

• 2 fresh mangoes, peeled, seeded, and chopped
• 2/3 cup red bell pepper, diced
• 2 Tbs. fresh cilantro, chopped
• 1/3 cup red onion, minced
• 2 Tbs. white wine vinegar
• 1 Tbs. sugar
• 1/2 tsp. salt
• 1 tsp. ground black pepper
• 1 Tbs. olive oil
• 1 avocado

Fish--

• 6 (6-oz.) swordfish steaks *Our fish monger only had 1 swordfish filet left, so I had a tuna steak and it was still great with this recipe.
• Salt and pepper, to taste
• 2 Tbs. white wine vinegar
• 1 Tbs. sugar
• 1 Tbs. olive oil

To prepare salsa, combine all ingredients except avocado in a bowl. Just before serving, peel, seed, and dice avocado and add to salsa mixture. Stir to blend and adjust seasonings to taste. Set aside.

Season fish with salt and pepper. Combine remaining 3 ingredients and drizzle over fish. Let stand at room temperature for 30 minutes. Preheat grill to medium. Grill fish 15 minutes per inch of thickness, turning once. When ready to serve, top with mango-avocado salsa.