Grilled Florida Swordfish with Mango Chutney

Grilled Swordfish

  • 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

  1. 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 3-4 minutes (depending on thickness). Turn over and cook for additional 3 minutes or until cooked through. Remove from heat and set aside.

Mango Chutney

  • 2 Florida mangoes, diced small
  • 1/2 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
  • 1/3 cup onion, diced fine
  • 1 tablespoon white vinegar
  • 1/4 cup sweet chili sauce
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 1/2 teaspoon fresh ginger, grated
  • 1/2 teaspoon curry powder
  • Sea salt and fresh ground pepper, to taste

  1. 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 6-8 minutes. Remove from heat and set aside for 5 minutes. Spoon over swordfish and serve immediately.

Recipe courtesy of Fresh from Florida, Florida Department of Agriculture and Consumer Services