Recipe Provided by Borne Confections' The Sweet Palate
• 1 mango, peeled and diced in small pieces
• 1 roma tomato, diced
• 1/3 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1/4 cup red bell pepper, diced
• 2 teaspoons olive oil
• 1/8 cup lime juice
• pinch salt
• pinch black pepper
• Christine Ferber Mango Jam
Mix all ingredients except Mango Jam in a medium sized bowl and chill in refrigerator for about 1/2 hour prior to serving.
Brush 4 raw swordfish steaks with olive oil and lemon juice, and season with salt and pepper. Brush heated grill generously with olive oil to prevent sticking. Grill swordfish steaks on medium to high heat, about 6-8 minutes depending on thickness or until fish flakes with a fork. Flip every few minutes to cook evenly.
When swordfish is cooked, remove from grill and place several teaspoons of mango salsa on each steak. Top with 1 heaping teaspoon of Christine Ferber Mango Jam. Can be served with a side of your choice: brown rice and grilled corn are suggested.