Swordfish is a meatier fish.  It holds up well on the BBQ and it has more chew then most other fish in the sea.  It is a good fish to marinate, that is high in vitamin D and a good source of potassium as well.  For this recipe i did not marinate the fish, i just seasoned it with salt and pepper on both sides.  The trick to grilling fish is to make sure you have a clean surface to start.  So make sure to clean the grates well before using.  The second step is to get the grates hot.  The third step is to oil your fish after you season it lightly with a high smoke point oil, such as soy bean oil, vegetable oil, canola oil or peanut oil to name a few.  Some low smoke point oils are sesame oil and olive oil.  The reason for this is because the higher smoke point oils will cause less burning and carbon on your final product.  you should grill a one inch thick swordfish steak for about seven to eight minutes on each side.  

The salsa is the key to this dish.  The fresh ingredients and the uniformity of the knife cuts make this dish all more appealing and delicious.  First take two plum tomatoes and take out the cores.  Then cut off the top and bottom of the tomato and filet the tomato so you can take out all the seeds and keep the skin and the flesh.  This makes it much easier to cut uniform cuts.  Save the top and bottom though, you can still use them and use the tomato seeds to make a vegetable stock.  No waste when working in a kitchen!  Cut the tomato into small dices.  The next step is to peel the mango and cut the flesh off the large pit.  Cut the mango into small dices so that they are the same size as the plum tomato.  Remember uniformity is key when the salsa is also the main garnish for your dish.  Step three is to get a small red onion and cut it into a small dice.  If you do not know how to properly dice an onion, check out my videos on youtube CookingwithHal.  Next step is to chop up two tablespoons of cilantro, one tablespoon scallions, squeeze one large lime and one medium orange, then season with salt and pepper and toss lightly.

I served the swordfish over roasted potatoes which I seasoned with one tablespoon fresh rosemary, one tablespoon chopped shallots, a half tablespoon lemon zest and salt and pepper to taste, then tossed with oil and baked for about 30 minutes on 375 degrees till golden brown and crispy on the outside and fluffy on the inside.  

This was a really great dish and i highly recommend you trying it out yourself.  If you are not a huge fish fan, you can serve the salsa over grilled chicken as well.  Thanks for reading and have fun cooking!