This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos.
2 ea. Swordfish fillets
tt. Salt & Pepper
Grill over high heat until fully cooked.
Grilled Mango Salad
2 ea. Mangos
1 ea. Persian cucumber
1 ea. Red radish
1 sprig Mint
1 sprig Cilantro
1 tsp. Neutral oil
1tbsp. Fish sauce
1 tsp. Rice wine vinegar
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.