Mango Marinated Seared Swordfish With Tropical Fruit Salsa

Name: Mango Marinated Seared Swordfish With Tropical Fruit Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/4 cup mango nectar; 3 tablespoons canola oil; 2 tablespoons balsamic vinegar; 1 teaspoon ground nutmeg; 1 teaspoon ground ginger; 1/4 teaspoon crushed red pepper flakes; kosher salt; fresh ground pepper; 30 ounces canned tropical mixed fruit, well drained; 1 tablespoon fresh cilantro, chopped; 4 green onions, finely chopped; 1/2 lime, juice of; 1/2 small jalapeno, seeded and minced; kosher salt; 4 (6 -8 ounce) swordfish steaks; 2 tablespoons canola oil

Submitted by mandabears

"Another wonderful recipe from Sandra Lee, easy but certainly "fancy" enough for company. I used frozen swordfish and generally cut the recipe in half for DH and me."

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Ready In:: 20mins
Ingredients:: 16
Serves:: 4

ingredients

Marinade
¹⁄₄ cup mango nectar
3 tablespoons canola oil
2 tablespoons balsamic vinegar
1 teaspoon ground nutmeg
1 teaspoon ground ginger
¹⁄₄ teaspoon crushed red pepper flakes
kosher salt
fresh ground pepper
Salsa
30 ounces canned tropical mixed fruit, well drained
1 tablespoon fresh cilantro, chopped
4 green onions, finely chopped
¹⁄₂ lime, juice of
¹⁄₂ small jalapeno, seeded and minced
kosher salt
4 (6 -8 ounce) swordfish steaks
2 tablespoons canola oil

directions

Marinade: In a small bowl whisk together the marinade ingredients.
Pour into a large resealable plastic bag.
Add swordfish.
Seal and shake bag to completely coat fish.
Put in refrigerator and marinate at least 1 hour.
Salsa: Chop well drained fruit into small pieces.
Combine fruit and remaining ingredients in a bowl and refrigerate to let flavors meld while fish is marinating.
In a large skillet heat canola oil over medium-high heat.
Remove fish from marinade.
Pat dry and cook for 5 minutes on each side.
Serve fish with salsa either on top or on the side.