MANGO SWORDFISH WITH CITRUS SALSA
While other siblings might spend quality time playing golf or tennis, my younger brother, Johnny and I have our own ritutal. When I visit him and his best friend Thomas we meet at different restaurants around Seattle. We order almost everything on the menu then we pick it apart so we can remake the recipe even better at home. John and Thomas add another layer of flavor to one of our favorites—Mango Swordfish—with a citrusy Cal-Mex salsa that cleanses and heats the palate at the same time. It's genius! These two could certainly be gourmet greats if they wanted to.
Prep time 10 minutes
Marinate 30 minutes to 2 hours
Cook time 40 miiiutes
Makes 4 servings
FOR MANGO SWORDFISH
• 4 swordfish steaks, 1 inch thick
• 5 tablespoons canola oil, divided
• 1/4 cup mango nectar, Kern's
• 1 tablespoons balsamic vinegar
• 1 tablespoon Jamaican Jerk seasoning, McCormick
FOR CITRUS SALSA
• 1 cup refrigerated citrus salad, drained & chopped
• 1/2 cup mandarin orange segments, drained, Geisha
• 1 tablespoon finely chopped fresh cilantro
• 1 scallion, Finely chopped
• 1/2 tablespoon lime juice, ReaLime
• 1 jalapeno, cored, seeded, and minced
1. Rinse swordfish with cold water, pat dry, and put in a large zip-top plastic bag. In a small bowl, whisk together 3 tablespoons oil, mango nectar, balsamic vinegar, and Jamaican Jerk seasoning. Pour into bag with swordfish. Squeeze out air and seal. Marinate in refrigerator for 30 minutes to 2 hours (but not longer), turning occasionally. Remove bag from refrigerator and let stand on counter for 30 minutes before cooking.
2. In a large skillet, heat 2 tablespoons canola oil over medium-high neat. Remove swordfish from marinade and shake off excess; discard marinade. Place swordfish in skillet and cook for 5 minutes per side.
3. For citrus salsa, combine all salsa ingredients in a medium bowl and mix thoroughly. Adjust seasoning with salt to taste. Serve Citrus Salsa on cop of or on the side of Mango Swordfish steaks.