GRILLED ROSEMARY SWORDFISH WITH MANGO SALSA

2-pounds swordfish steaks

¼ cup rosemary leaves, chopped

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

 

Mango Salsa:

2 large very ripe mangoes, peeled and chopped

1-pint grape tomatoes, cut in half or quarters if large.

1 small onion, chopped

2 cloves garlic, minced

1 jalapeño, chopped (seeds included unless you like less spice, then seeds removed)

½ cup fresh cilantro leaves, chopped

Juice from one lime

¼ cup olive oil

1 tablespoon brown sugar, packed

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon cumin

Preheat your grill or grill pan to medium high heat (about 450 degrees).

Season the swordfish steaks all over with the rosemary, salt, and pepper. Drizzle with olive oil and massage the seasonings into the fish to adhere.  Place steaks on the hot grill and cook about 2-3 minutes per side until a fork easily slides in and out of the center of each steak.  Remove from heat and let rest, covered with foil, while you prepare the salsa.

To make the salsa, mix all of the ingredients together in a large bowl and toss to combine.

Serve one swordfish steaks, topped with salsa.  DEVOUR!

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