2 (8) ounce Skinless Swordfish steaks, patted dry of any excess moisture
Raspberry Mango Salsa
One mango, cubed
6 oz raspberries
1 tbsp mint, slivered
1 tbsp chives, chopped
2 tbsp lemon infused olive oil
Salt and Pepper, to taste
In a bowl, mix all salsa ingredients well and keep chilled until ready to use.
Prepare a charcoal grill or preheat your gas grill to medium high heat and scrape clean.
Brush top of steak with oil and season with salt and pepper.
Gently set steaks over the hot coals and grill for two minutes, then rotate steaks ¼ turn for another two minutes.
Flip and repeat the process.
Chef Tip: To check that Swordfish is cooked through, gently push the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is done. If there is resistance, cook for another minute and test again.