Grilled swordfish with a grilled mango salad featuring cucumber, radish, cilantro, mint, and pickled onions.
SERVINGS: 2
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos.
Grilled Swordfish
INGREDIENTS
- 2 ea. Swordfish fillets
- tt. Salt & Pepper
METHOD
- Grill over high heat until fully cooked.
Grilled Mango Salad
INGREDIENTS
- 2 ea. Mangos
- 1 ea. Persian cucumber
- 1 ea. Red radish
- Pickled onions
- 1 sprig Mint
- 1 sprig Cilantro
- 1 tsp. Neutral oil
- 1tbsp. Fish sauce
- 1 tsp. Rice wine vinegar
METHOD
- Peel the mangos and toss in a neutral oil and grill.
- Dice the grilled mangos and reserve in a bowl.
- Slice cucumber and radish on a mandolin or slice thinly with a knife and toss in the bowl of mango’s. Pick cilantro and mint leaves off and place into bowl. Add oil, fish sauce, rice wine vinegar. Add in pickled onions and toss.
- Plate beside the grilled swordfish. Finish with a drizzle of olive oil.
