Grilled Swordfish Steaks with Mango Avocado Salsa
Thick swordfish steaks grilled to juicy perfection topped with a refreshing salsa of mango, avocado, and red onion for a tropical flair. This seafood-inspired grilling ready in about 25 minutes blends steaks (6 oz each) swordfish steaks, divided olive oil, kosher salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 steaks (6 oz each) swordfish steaks
- 3 tbsp, divided olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 large, peeled and diced mango
- 1 medium, diced ripe avocado
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 small, seeded and minced jalapeño
Instructions
- Step 1: Preheat grill to medium-high heat (around 400°F) and brush the grates with 1 tbsp olive oil to prevent sticking.
- Step 2: Rub 4 swordfish steaks with 2 tbsp olive oil, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
- Step 3: Grill the swordfish steaks for 4-5 minutes per side until grill marks appear and the fish is opaque and flakes easily.
- Step 4: Meanwhile, in a medium bowl combine 1 large diced mango, 1 diced ripe avocado, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, and 1 minced jalapeño. Toss gently to combine.
- Step 5: Remove swordfish from the grill and let rest for 3 minutes.
- Step 6: Spoon generous portions of the mango avocado salsa over each swordfish steak and serve immediately with lime wedges.
Frequently asked questions
How long does Grilled Swordfish Steaks with Mango Avocado Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Swordfish Steaks with Mango Avocado Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Swordfish Steaks with Mango Avocado Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Swordfish Steaks with Mango Avocado Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Swordfish Steaks with Mango Avocado Salsa?
Seafood grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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