One of the many sad things about having a small kitchen is not being able to cook fish inside. You can of course, but it will more than likely make your place smell like fish for a week, and while your cat might enjoy this, most people won’t. This is just one more reason I love grills, not to mention the wonderful smoky flavor the grill imparts to the fish. Fish can sometimes be a little finicky on the grill because of its tendency to stick or flake. Swordfish is excellent for grilling because of its meaty “steak”-like quality. If you happen to be cooking for someone who is not a generally a fish fan (possibly because of texture?) this is a great option. I haven’t met a fish I won’t eat (or at least try…) but not everyone feels that way. This is a great beginner fish both for cooking and for eating.
Mango is in season right now which was the inspiration for the mango salsa topping. Mango salsa is a common pairing with fish; I blame fancy tropical islands I rarely get to visit. I also wanted to pair this with a light salad, and I thought the peppery flavor of the arugula would pair beautifully with the swordfish. This was wonderful, even the boyfriend (the non fish lover) really enjoyed the texture and flavor of the swordfish. It was hearty (while not heavy) and full of excellent complimentary flavors. This recipe will serve four.
2 Tbs olive oil
1 tsp salt 1 tsp pepper
Juice of one lemon
2 large swordfish steaks
Salt and Pepper for the steaks before the grill
1 ripe mango, peeled, pitted, and diced
½ medium yellow or red onion finely chopped
Approximately 1 cup diced tomatoes, I quartered cherry tomatoes
1 medium jalapeno, seeded and minced
1 small handful of cilantro, chopped
1 avocado, diced
Juice of one lime
1 tsp of honey
½ tsp of salt
Arugula Cous Cous salad:
1 cup pearl cous cous
2 large handfuls of arugula (about 2 cups)
Drizzle of olive oil
Juice of ½ of a lemon
Marinate the swordfish steaks in olive oil, lemon juice, and salt and pepper. The fish needs to marinate for 20 minutes or up to one hour. 20 minutes is perfect timing for making your mango salsa.
Dice, chop, and slice all the fruits and vegetables for salsa. Toss all the ingredients into a medium bowl and top with lime juice and a sprinkling of salt. Cover and let the mango salsa marinate while everything else is prepared.
Prepare the pearl cous cous according to the package. Toss the arugula with the cooked pasta, drizzle with olive oil, and lemon juice. Set aside.
Preheat grill to medium high heat. Oil the grates using your preferred method, I use ½ an onion dipped in oil stabbed with a large fork. Grill the swordfish steaks for approximately 6 minutes on each side or until the fish can be flaked easily with a fork.
To plate this dish, place the arugula cous cous salad on the bottom, layer the swordfish next, and top with the mango salsa.
A few notes:
Pearl cous cous is also known as Israeli cous cous, as you can see it is a much larger shape than traditional cous cous. I am a huge fan of it. It shouldn’t be too hard to find, but if it is, you can use orzo instead.
The honey isn’t a must in the salsa, but i think it helps to bring out the sweetness of the mango and tomato and mellow some of the spiciness of the onion.