Block Island Swordfish Mango Tango

Pineapple and mango bring a Caribbean flair to this one
Block Island Swordfish Mango Tango
A tropical treat, fresh pineapple and mango really brighten up grilled swordfish. Jon Whittle / Marlin

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Fresh swordfish continues to be one of the most sought-after fish for ­dinner fare on the US East Coast. Ocean City, Maryland, chef Jim Hughes offers up this summery Block Island sword served on a pool of mango puree at his restaurant, Fager’s Island, and it’s ­absolutely worth trying tonight. Serve with a Spicy Mojito for an extra kick.

Ingredients | Serves 4

  • 4 8-oz. swordfish steaks, skin removed
  • 1 cup fresh pineapple, small dice
  • 1 tomato; seeds removed, small dice
  • 1 Tbsp. fresh cilantro, chopped; some leaves for garnish
  • 1 Tbsp. garlic, minced
  • 1 jalapeño, minced
  • 1 Tbsp. onion, diced
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. fresh lemon juice
  • ¼ tsp. cumin
  • 3 mangoes; pits removed, diced
  • Thousand Island dressing
  • Balsamic glaze
  • Salt and pepper, to taste


Prepare the salsa: Mix together the pineapple, tomato, cilantro, garlic, ­jalapeño, onion, vinegar, cumin, salt and ­pepper; refrigerate.

Prepare the sauce: Combine the mango, lemon juice and salt to taste in a blender until smooth; set aside.
Liberally coat the swordfish steaks on both sides with the dressing, and grill on high heat, 2-3 minutes per side, until opaque and well-marked.

To Assemble

Place 2 ounces of mango puree on a plate, center the swordfish, and ­drizzle balsamic glaze over the fish. Finish with the pineapple salsa in a cascading fashion down the fish. Garnish with cilantro leaves and jalapeño slices.

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