Seared swordfish with mango salsa

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• Jacqueline H

  14 March 2008

  Jacqueline H rated and commented on this recipe

  

  I tried this dish with tuna steak and both my husband and I loved it. The only thing to put you off is cutting up the mango which is not always easy! Loved the sweet and spicy combination of the salsa and have now made the dish several times.

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• fanpan32

  30 May 2008

  fanpan32 commented on this recipe

  i love this dish i added sliced garlic and fresh thyme and a pinch of paprika and chilli to spice it up a bit lovely

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• Janine

  11 July 2008

  Janine commented on this recipe

  I added raisins and tomato to the salsa and served with cold chicken and salad.

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• evelyn-r

  31 December 2008

  evelyn-r rated and commented on this recipe

  

  I did this exactly as per the recipe and thought it was great. I cheated with the mango and bought a couple of packs of the ready to eat slices from Tesco which I then just had to chop up. Saves all that peeling and stoning, which I agree isn't always easy.

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• Middle Donalnd

  22 February 2009

  Middle Donalnd commented on this recipe

  I have yet to try out this recipe but am tempted to do it tomorrow. Noticed the comments from others about handling mangos. There are two ways you can do it: (1) hold the mango like it's standing up then use a shape knife and slice it down in the middle and along one side of the stone. Repeat the same with the other side. Slice the mango horizontally and diagonally just right to the skin but not cutting it thru and repeat it with the other half. Use a big spoon and scoop out the flesh by sliding it closely against the skin. It will all come out easily. NB if you want to serve mangos to guests as they are, you can use this method but don't scoop out the flesh. Instead, turn the mangos like inside out so all the cut mangos pieces are turned out like "hedgehogs". (2) Use a skin peeler or a sharp knife to peel the skin of one side then cut the mango on the short side, i.e the width, and use the knife to slice it against the stone to get the flesh out.

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• cakeanyone?

  13 February 2011

  cakeanyone? rated and commented on this recipe

  

  I made the salsa as a starter with king prawns wrapped in parma ham and baked for 10 mins and it was gorgeous. I used a whole large mango, 1 chilli, juice of a whole lime, whole bunch of spring onions and small amount of chopped coriander and mint. I made it a few hours in advance and it was lovely.

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• JOOLES

  14 March 2011

  JOOLES rated and commented on this recipe

  

  The Salsa with this is gorgeous. Served it with Jamie Oliver's Home-made Elvis Burgers (on his website) in a bowl, instead of spring onions I used half a red onion as I had some in already. Like evelyn-r I also bought a couple of packs of ready to eat slices, I agree it was so much easier. It was so nice, I also let it stand in the fridge for a couple of hours before serving, I found the flavours infused together and tasted even better. The colour are really pretty, it reminded me of summer, definitely a keeper.

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• Recipes

  28 August 2011

  Recipes rated this recipe

  

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• Danielle

  02 April 2012

  Danielle commented on this recipe

  1/2 tsp mango? Can't be right... More like half a mango...?

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• Apricot

  12 April 2012

  Apricot commented on this recipe

  Eeer... I think the ingrediants have swapped themselves around! Try 1 whole mango and half a teaspoon of chilli? (...I might've tried making this salsa yesterday with the specified amount of chilli...and suffered the consequences!)

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• hilaryjet

  31 December 2012

  hilaryjet commented on this recipe

  checked with the team and the chili is right but should be half a mango not half a tsp.

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• Sally T

  14 May 2013

  Sally T rated and commented on this recipe

  

  This is a great dish, certain to impress with the delicious flavours but very easy to do. I used a pack of chopped mango, which I don't think actually worked out to be any more expensive than buying a fresh one and chopping it up.

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Ingredients

• 1 tbsp olive oil
• 2 swordfish steaks, about 100g each buy from sustainable stocks)
• ½ mango , peeled and chopped
• 2 spring onions , thinly sliced
• 1 red chilli , deseeded and finely chopped
• zest and juice from ½ lime
• handful coriander leaves, chopped
• salad leaves , to serve

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Low-fat, Super healthy

Good source of omega-3

Ingredients

• 1 tbsp olive oil
• 2 swordfish steaks, about 100g each buy from sustainable stocks)
• ½ mango , peeled and chopped
• 2 spring onions , thinly sliced
• 1 red chilli , deseeded and finely chopped
• zest and juice from ½ lime
• handful coriander leaves, chopped
• salad leaves , to serve

Per serving

208 kcalories, protein 19g, carbohydrate 12g, fat 10 g, saturated fat 2g, fibre 2g, sugar 12g, salt 0.34 g

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