Grilled Swordfish, Mango and Cucumber Salsa

Grilled Swordfish, Mango and Cucumber Salsa
  • 4 servings
  • 0:15 Preparation
  • 0:14 Cooking
  • 0:29 Total Time


Add all
  • 2

    mangoes, peeled and cut in small cubes

  • 1 cup
    (250 mL)

    cucumber, peeled and cut in small cubes

  • 3 Tbsp.
    (45 mL)

    fresh mint, minced

  • 1

    green onion, chopped

  • 1

    jalapeno pepper, finely chopped

  • 2 tsp.
    (10 mL)

    honey, heated

  • 2

    juice of Limes

  • salt and ground pepper to taste

  • 4

    swordfish steaks


Preheat barbecue at medium-high.

In a bowl, mix the first seven ingredients. Season and set aside.

Brush the barbecue grill lightly with oil.

Place the swordfish steaks on the grill and cook 6 to 7 minutes per side.

Divide the salsa among 4 plates and place the swordfish steaks on top. Garnish with fresh mint.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007