Best 3 Grilled Swordfish Tacos With Tomatillo Mango Salsa Recipes

**Tantalize your taste buds with Grilled Swordfish Tacos featuring a delectable Tomatillo-Mango Salsa.**

Embark on a culinary journey to the sun-soaked shores of Mexico with this tantalizing Grilled Swordfish Tacos recipe, a harmonious blend of flavors and textures. Succulent swordfish, grilled to perfection, takes center stage, complemented by a vibrant Tomatillo-Mango Salsa. This refreshing salsa bursts with the sweet and tangy flavors of tomatillos, juicy mangoes, and a hint of zesty jalapeño, creating a perfect balance to the richness of the grilled fish. Served on warm tortillas, these tacos are adorned with a medley of fresh toppings, including creamy avocado slices, crunchy cabbage, and a sprinkle of tangy cotija cheese. Indulge in this delectable dish and let the vibrant flavors transport you to the heart of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SWORDFISH WITH A GRILLED MANGO SALSA

Grilled Swordfish with a Grilled Mango Salsa image

Provided by Geoffrey Zakarian

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 ear corn, shucked
2 ripe mangoes, peeled and cut into large wedges
2 limes, peeled, segmented and diced plus juice of 1/2 lime
1/4 cup small diced red onion
1/2 habanero chile, minced
1/4 cup fresh cilantro, minced, plus extra leaves for garnish
1 avocado, small diced
Kosher salt
1 teaspoon ancho chile powder
1 teaspoon ground coriander
Four 6-ounce swordfish steaks
1/4 cup extra-virgin olive oil, plus more for drizzling

Steps:

Preheat a grill to medium-high.
Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.
Combine the ancho chile powder, coriander and salt in a bowl. Brush the fish on both sides with the olive oil. Sprinkle the swordfish with the spice rub. Grill the swordfish until the outside is nicely charred and the interior is cooked through, about 4 minutes a side, depending on the thickness.
Place the swordfish on plates, then season with salt and pepper and divide the salsa among them. Garnish with a drizzle of olive oil and some additional cilantro.

GRILLED SWORDFISH WITH MANGO SALSA

Grilled Swordfish with Mango Salsa image

Make and share this Grilled Swordfish with Mango Salsa recipe from Food.com.

Provided by PalatablePastime

Categories Sauces

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups diced mangoes
1/2 cup red bell pepper, diced
1/8 cup red onion, minced
1/4 cup chopped scallion
2 -3 habanero peppers, seeded and chopped (optional)
1 1/2 tablespoons fresh lime juice
2 swordfish steaks (approx. 8oz. each; skin, fat, and red meat removed)
salt & freshly ground black pepper
extra virgin olive oil
freshly squeezed lime juice

Steps:

Mix together salsa ingredients and chill.
Season swordfish steaks with salt and pepper.
Coat grill rack with cooking oil spray before heating; prepare grill.
Make basting mixture of equal parts olive oil and freshly squeezed lime juice.
Grill swordfish over medium-hot coals (350-400 degrees) for approximately 6-8 minutes per side, according to the thickness of the fish, or until fish flakes easily.
Baste frequently with oil/lime mixture.
Serve swordfish topped with mango salsa, or as a condiment.

GRILLED SWORDFISH WITH TOMATILLO SAUCE

Grilled Swordfish With Tomatillo Sauce image

Provided by Moira Hodgson

Categories dinner, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds)
2 tablespoons olive oil
3 cloves garlic, unpeeled
1 pound tomatillos
2 jalapeno chilies, seeded and sliced
1 to 2 teaspoons sugar (or to taste)
1/3 cup dry white wine
1 tablespoon white-wine vinegar
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
1/3 cup fresh coriander leaves
Coriander sprigs to garnish

Steps:

Cut the swordfish steaks in half. Wipe them dry with paper towels and coat them on both sides with the olive oil. Set aside.
Make the sauce. Boil the garlic for 10 minutes. Peel the cloves, mash them and set aside. Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar. Cook until soft, stirring frequently. Add the garlic. Taste to see if more sugar or vinegar is needed and season with salt and pepper. Add the butter to thicken the sauce.
Pour the sauce into a food processor with the garlic cloves and add the coriander leaves. Puree, taste and correct seasoning. Set aside.
Preheat broiler or coals. Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked. Meanwhile, reheat the sauce.
To serve, pour some sauce on each of four individual plates. Put the steaks on top and sprinkle with coriander leaves.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 841 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

Choose firm and fresh swordfish steaks for the best flavor and texture.
If you don't have a grill, you can cook the swordfish in a grill pan over medium-high heat.
To make the tomatillo-mango salsa, use ripe, juicy mangoes. If you can't find fresh tomatillos, you can substitute canned tomatillos.
For a spicier salsa, add a serrano or jalapeño pepper.
Serve the grilled swordfish tacos with your favorite toppings, such as shredded cabbage, sour cream, avocado, and cilantro.

Conclusion:

Grilled swordfish tacos with tomatillo-mango salsa are a delicious and healthy meal that is perfect for a summer cookout. The swordfish is grilled to perfection and the salsa is fresh and flavorful. These tacos are sure to be a hit with everyone at your table.