Yucatan Style Swordfish with Spicy Mango Salsa(Gc)

When swordfish hits a charcoal grill after soaking up a bold Yucatan marinade, something special happens.

The firm, meaty steaks develop a gorgeous char on the outside while staying silky and medium in the center.

Three minutes per side is all it takes.

Then you crown each steak with a spoonful of spicy mango salsa, and the sweet tropical fruit meets the smoky heat in a way that just works.

This is the kind of dish that makes a backyard dinner feel like a beachside restaurant.

Chef Tips

• Swordfish is one of the best fish for grilling because it holds together and won’t flake apart on the grates
• Don’t marinate longer than an hour since the acid in the marinade can start to break down the fish and make it mushy
• Let the fire burn down to glowing embers for even, steady heat that sears without burning
• Cook to medium, not well done; overcooked swordfish turns dry and tough fast