A great al fresco meal, simple, summery, light and refreshing – all you need now is some sun!
Ingredients
- 1 tbsp olive oil
- 2 swordfish steaks, about 100g each buy from sustainable stocks)
- ½ mango, peeled and chopped
- 2 spring onions, thinly sliced
- 1 red chilli, deseeded and finely chopped
- zest and juice from ½ lime
- handful coriander leaves, chopped
- salad leaves, to serve
Method
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Rub the oil all over the fish and season. Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
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For the salsa, toss together the mango, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves.