2-3 (6-ounce) Florida swordfish steaks
1 tablespoon olive oil
1 tablespoon all-purpose seasoning (your favorite)
1 tablespoon fresh herbs (such as parsley or thyme)
Sea salt and fresh ground pepper, to taste
Mango Chutney
2 Florida mangoes, diced small
½ cup Florida bell peppers, diced fine
2 tablespoons Florida Key lime juice
1 tablespoon Florida orange blossom honey
1 tablespoon olive oil
1 tablespoon unsalted butter
⅓ cup onion, diced fine
1 tablespoon white vinegar
¼ cup sweet chili sauce
¼ teaspoon red pepper flakes (or more, to taste)
½ teaspoon fresh ginger, grated
½ teaspoon curry powder
Sea salt and fresh ground pepper, to taste
Prepare grill (gas or charcoal). Drizzle 1 tablespoon olive oil on swordfish and season with salt, pepper, fresh herbs, and all-purpose seasoning. Place fish on grill (or in grill pan) over direct heat and cook for 3 to 4 minutes (depending on thickness). Turn over and cook for additional 3 minutes or until cooked through. Remove from heat and set aside.
On hot grill or stove top, preheat small pan over medium heat. Add 1 ½ tablespoons olive oil and remaining chutney ingredients. Bring to boil, reduce heat to simmer and cook for 6 to 8 minutes. Remove from heat and set aside for 5 minutes. Spoon over swordfish and serve immediately.
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