Grilled swordfish with mango salsa
1 tbsp olive oil
2 swordfish steaks, about 100g / 3.5 oz. each
½ mango, peeled and finely diced
1 shallot, thinly diced
1 small red chilli, deseeded and finely diced
1 lime, zested and juiced
A handful coriander/cilantro or mint leaves, chopped
Baby salad leaves, to serve
In a small bowl, toss together the mango, shallot, chilli, lime zest and juice and coriander. Set aside.
Brush the fish with the oil and season.
Heat a griddle pan or barbeque, and cook the fish for 3 minutes on each side, until charred and just cooked through.
Serve the grilled fish immediately, topped with the salsa and a side of fresh baby salad leaves.