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Grilled Curried Swordfish with Mango Salsa

Servings: 4

If you have a favorite homemade mango salsa, feel free to use it here, or try this version. Otherwise, use jarred; we especially like Newman’s Own.


  • Cooking spray (optional)
  • 4 Tbs. unsalted butter, softened
  • 3/4 tsp. curry powder
  • 1/2 tsp. finely grated lemon zest
  • 1/4 tsp. ground cumin
  • Pinch of cayenne
  • 4 swordfish steaks, 6 to 8 oz. each
  • Kosher salt and freshly ground black pepper
  • Olive oil, for brushing
  • Homemade or purchased mango salsa


  • Prepare a medium (350°F to 375°F) gas- or charcoal-grill fire. Alternatively, lightly coat a grill pan with cooking spray, and heat over medium heat.
  • In a small bowl, combine the butter, curry powder, zest, cumin, and cayenne. Set aside.
  • Season the swordfish generously with salt and pepper on both sides. Brush with oil. Add to the grill or pan, and cook, flipping once, until just cooked through, 7 to 9 minutes.
  • Serve topped with a generous dollop of the curry butter and some mango salsa on the side. (Reserve any leftover butter in the refrigerator; it will keep for weeks and is great on chicken, vegetables, and rice.)


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