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Grilled Swordfish with Green Mango Salad

Grilled Swordfish with Green Mango Salad


This is a light and flavorful meal with Thai cuisine influence.

Refreshing, zesty, with noticeable umami saltiness taste, the salad is great when served as a side dish as well. If you are really hungry or seeking a more nutritious dinner add some simple jasmine or basmati rice.

Like with any other fish, swordfish is easy to overcook. Two extra minutes on a grill – and the swordfish will be rubbery and dry. Of course, this juicy salad will help a little bit, but it is better to watch the fish when cooking.

Overall, the combination of tart umami salad and meaty fish is incredibly delightful.


Traditionally, a hot Thai chili is used in this salad dressing, but if you are allergic to very spicy food, or just don’t like it so hot, use more mild jalapeno or fresno chili instead. At least, add some red pepper flakes to the dressing. Some spiciness is a must here.

If needed, a regular mango can be used in place of the green one. In this case, perhaps, it is a good idea to increase the lime juice quantity and decrease the cane sugar. When choosing a mango (the common one), buy a firm, greener, and almost under ripe fruit.

For the salad, the best and easiest way to julienne the mango is to use a mandolin type grater.



Enjoy the world!

Grilled Swordfish with Green Mango Salad

Course Fish and Seafood, Main Dish, Salads
Cuisine Asian, Thai
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 to 4
Author Nina Phomina


For the fish:

  • 4 swordfish filette
  • 1-2 t.s. peanut oil (or other oil)
  • salt
  • freshly ground black pepper

For the salad:

  • 1 large green mango , peeled
  • ½ small red onion , thinly sliced
  • ½ large sweet red pepper , julienned
  • ¼ cup fresh chopped cilantro
  • ¼ cup chopped roasted cashews or peanuts
  • fresh basil (preferably, Thai basil) for garnish (optional)


  • 1 – 1 ½ cup cooked shrimp

For the dressing:

  • 1 ½ tbs lime juice
  • 1 ½ tbs fish sauce
  • ½ ts cane sugar
  • ½ - 1 Thai chili pepper or jalapeno , thinly sliced or diced


  1. In a salad bowl mix all the ingredients for the dressing.
  2. Julienne the mango using a mandolin type grater.
  3. Add the mango, sweet red pepper, onion, and cilantro to the salad bowl.
  4. Add the shrimp (if using). Gently mix.
  5. Top the salad with the nuts and garnish with basil.

For the swordfish:

  1. Brush the fish with peanut oil. Season it with salt and pepper.
  2. Grill on high for 4 minutes, flip over and continue grilling for 3-4 more minutes.
  3. Serve the fish with the mango salad.

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