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Grilled Swordfish, Mango and Cucumber Salsa
2013-08-06
https://www.metro.ca/userfiles/image/recipes/espadon-grille-salsa-mangue-concombre-3372.jpg
PT15M
PT14M
PT29M
Preheat barbecue at medium-high.In a bowl, mix the first seven ingredients. Season and set aside.Brush the barbecue grill lightly with oil.Place the swordfish steaks on the grill and cook 6 to 7 minutes per side.Divide the salsa among 4 plates and place the swordfish steaks on top. Garnish with fresh mint.
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Metro
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2
2 mangoes, peeled and cut in small cubes
1 cup (250 mL) cucumber, peeled and cut in small cubes
3 Tbsp. (45 mL) fresh mint, minced
1 green onions, chopped
1 jalapeno pepper, finely chopped
2 tsp. (10 mL) honey, heated
2 juice of Limes
salt and ground pepper to taste
4 swordfish steaks
Grilled Swordfish, Mango and Cucumber Salsa
4
servings
0:15
Preparation
0:14
COOKING
0:29
TOTAL TIME
Ingredients
-
2
mangoes, peeled and cut in small cubes
-
1 cup
(250 mL)cucumber, peeled and cut in small cubes
-
3 Tbsp.
(45 mL)fresh mint, minced
-
1
green onions, chopped
-
1
jalapeno pepper, finely chopped
-
2 tsp.
(10 mL)honey, heated
-
2
juice of Limes
-
salt and ground pepper to taste
-
4
swordfish steaks
Preparation
Preheat barbecue at medium-high.
In a bowl, mix the first seven ingredients. Season and set aside.
Brush the barbecue grill lightly with oil.
Place the swordfish steaks on the grill and cook 6 to 7 minutes per side.
Divide the salsa among 4 plates and place the swordfish steaks on top. Garnish with fresh mint.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
