Grilled Swordfish with Mango Tomato Chutney

It really isn’t that hard to make fish taste good. I mean, it already has excellent flavor, just by itself. I just wanted to do something that’s a bit health conscious as the swordfish itself is kind of decadent, y’know. In terms of nutrition, that is. And can you say, mercury-happy? That’s right. So, I came up with a sort of unique combination of ingredients I personally have never tried before and just went with it. Nothing fancy, actually. Just simple everyday items like tomatoes, mangoes and shallots. Sweet and savory, at the same time. Bursting with a rich flavor yet light and fresh.

It would’ve been great though, to dice up some jalapenos and add to the chutney, but I ran out. Oh well, next time.

Ingredients: Inch-Thick Swordfish Steak, Grape Tomatoes, Mangoes, Shallots, Balsamic Vinegar, Olive Oil, White Wine, Grill and Herb Seasonings, Fresh Chives, Jalapenos

Directions: Season swordfish and grill, 5 minutes each side. Do not overcook! To make chutney, slice mangoes into chunks and put in the blender or food processor along with a splash of wine. Puree the mixture. Then, mince shallots, slice tomatoes in half, dice jalapenos (if you have some) and saute altogether in olive oil. Pour in the puree and reduce in medium heat for about 10 minutes or so. Add a drizzle of balsamic vinegar in the end. Serve swordfish on a plate and smother with chutney. Garnish with chives.


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