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Grilled swordfish with fresh mango and red onion salsa

The tropical and tangy flavours accompany the fish perfectly for an ideal summer evening meal.

Shopping list (serves 4-6):

  • 200g swordfish, cleaned
  • 2 ripe mangoes, thinly sliced
  • 2 red onions, diced
  • 2 roma tomatoes, diced
  • 2 tablespoons basil, chopped
  • 2 tablespoons parsley, chopped
  • 1 teaspoon capers, diced
  • 10 kalamata olives, sliced
  • Wilted radicchio lettuce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil

Salt and freshly cracked black pepper, to taste

Method:

  1. Place onions and tomatoes in a large bowl. Combine.
  2. Add capers, olives and herbs. Combine.
  3. Add black pepper and salt, red wine vinegar and olive oil. Set aside.
  4. Heat flat grill plate on medium heat.
  5. Lightly oil and season swordfish.
  6. Cook swordfish for 2-3 minutes on each side.
  7. In same pan add lettuce until softened.
  8. Arrange sliced mangoes around plate, drape lettuce in centre of plate, place swordfish and top with red onion salsa.

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