Mingle Fish and Mango

When shopping randomly for dinner recently, I picked up some plump, ripe mangoes. Huge bunches of cilantro and large, firm limes were also tempting, so I added those, along with several small serrano chiles and sweet red onions.

I decided to use the mangoes in a salsa for fish, so I bought a couple of fresh swordfish steaks. At home, I marinated the fish steaks in lime juice and olive oil before grilling them. I peeled and diced the mangoes, chopped the onions, peppers and cilantro, grated the peel and juiced the lime, then tossed this mixture in lime juice and olive oil to make the salsa.

I had also bought some spinach and corn on the cob, so I quickly sauteed the spinach in a little olive oil and boiled the corn for accompaniments.

The grilled fish, mounded with the colorful and refreshing salsa, was a perfect entree for a hot evening. The fish and the side dishes took less than an hour to assemble and cook.

GRILLED SWORDFISH STEAKS WITH MANGO-LIME SALSA

4 (7-ounce) swordfish steaks, 3/4 to 1 inch thick

3 tablespoons lime juice, plus more if needed

Salt

Freshly ground black pepper

2 tablespoons olive oil

2 mangoes

1/2 cup chopped sweet red onion

3/4 teaspoon grated lime zest

1 1/2 teaspoons seeded and finely minced serrano chiles

1 tablespoon chopped cilantro

Nonstick cooking spray

Place swordfish steaks in shallow nonreactive dish or pan. Whisk together 2 tablespoons lime juice, 1/4 teaspoon salt, several grinds pepper and olive oil in small bowl and pour over swordfish. Cover with plastic wrap and refrigerate at least 45 minutes and up to 2 hours.

Peel mangoes. Cut flesh away from large flat seed and discard seed. Cut flesh into 1/2-inch dice to make 1 cup. Place diced mangoes in nonreactive mixing bowl. Add onion, remaining 1 tablespoon lime juice, lime zest, chiles and cilantro and mix well. Season to taste with salt and pepper and additional lime juice if desired. Cover and refrigerate. Bring to room temperature 15 minutes before serving.

Spray grill rack with nonstick cooking spray and place it 5 inches from heat source. Grill swordfish until it flakes easily when pierced with knife, 3 to 4 minutes per side. (Note: Cooking time will vary depending on type of grill, intensity of heat and thickness of fish.)

Arrange fish on platter and mound each steak with mango salsa. Pass remaining salsa separately.

4 servings. Each serving with 1/4-cup salsa:

332 calories; 220 mg sodium; 62 mg cholesterol; 13 grams fat; 21 grams carbohydrates; 32 grams protein; 1.09 grams fiber.