Swordfish with Mango-Tomatillo Relish
Submitted by unfadable12
Oven-baked swordfish steaks paired with a bright no-cook mango-tomatillo relish loaded with fresh cilantro, red bell pepper, and lime juice. Minimal prep, big tropical flavor for two.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minWhen you’ve got a good piece of swordfish, the smartest thing you can do is stay out of its way. Season it with pepper, slide it in a hot oven, and let the heat do its thing.
The real star here is the relish. Ripe mango brings sweetness, tomatillo adds a tart green bite, and red bell pepper rounds it out with a little crunch. A hit of fresh cilantro and lime juice pulls the whole thing together into something that tastes like summer on a spoon.
No cooking required for the relish, no fuss with the fish. This is weeknight dinner at its most effortless.
Kitchen Tips
- Use the 12-minutes-per-inch rule for baking swordfish. Measure the thickest part of your steak and set your timer accordingly.
- Pick a mango that gives slightly when pressed but isn’t mushy. You want cubes that hold their shape, not mango mush.
- Make the relish first and let it sit while the fish bakes. Even 15 minutes gives the lime juice time to mingle with the mango and tomatillo.
Ingredients
Directions
Combine the mango, tomatillo, bell pepper, cilantro and lime juice.
Set aside.
Place the fish on a rack in a baking pan or use a broiler pan and sprinkle fish with pepper.
Bake in a preheated 450℉ (230℃) oven for 12 minutes per inch of thickness.
Serve with the relish on the side.
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