During the summer on Cape Cod no one really wants to be stuck in the kitchen cooking over a hot stove. It's grilling season, and this Cajun Grilled Swordfish with Mango Salsa is the perfect solution!

Mango salsa is a great staple to have in your fridge during the summer.  Not only is it wonderful over fish and chicken, but mango salsa is also great for tacos and when tossed in salads. Of course just keeping it simple with some tortilla chips also works.  

Mango salsa requires only a little time to make, and a big batch can last days in your fridge. This is a win-win in my book!

The cajun seasoning for this dish is also very simple. It's the same cajun seasoning I use for a lot of my recipes.  You can use whatever kind you prefer, but if you're new to the cajun seasoning, then I recommend the Zatarain's brand.

Portions & Servings

I generally portion out 1/2 - 3/4 pounds of swordfish per serving, and although this recipe is for two people, you're going to end up with a lot of extra mango salsa.

If you are cooking for three or four, or even five people, you won't need to double the salsa recipe. 

If you're only making this for two, then I still recommend making the amount of salsa in the recipe and just storing it in your fridge for easy snacking, or to use it as a topping on a dinner later in the week.

The Mango Salsa

When I graduated college and moved out on my own, I learned a few go-to meals to get me through my new and exciting "adulting" life.  Besides my famous quesadillas (those started in high school!) it was lemon chicken, chicken parmesan and this amazing mango salsa.

What I love about this mango salsa is that it's packed with flavor, and you can be versatile with the ingredients.  Of course a fresh mango would be best to peel and dice, but sometimes you can't get a fresh mango, so you can use frozen chopped mango instead.  

The same goes with the corn.  Frozen corn can be just as sweet as the kernels you get off a fresh cob, so either way is fine.  If you like to use canned corn, then that's fine too. Just make sure to rinse the canned corn and drain it first.

As for the lime juice, I will say that you should always use freshly squeezed lime juice.  The bottled lime juice just isn't the same.  When you're shopping for limes, make sure they feel slightly soft to the touch.  The harder and firmer limes are going to be difficult to squeeze the juice out of.

The Dish

For this recipe, I headed over to Fishermen's View Fish Market in Sandwich, located right by the Sandwich Marina at the canal's east end.  They have an incredible selection of fresh, wild-caught fish and shellfish, and it's where I purchased this swordfish steak.

When grilling swordfish, be sure to let it sear on one side without touching or moving it, so you get those nice grill marks that look so appealing. Grill each side on high for 5-6 minutes, depending on the thickness of the fish.  

If you want to ensure that your fish is fully cooked through without cutting into it, then you can use a food thermometer. Make sure the temp is no more than 145 F or you risk overcooking the fish.

You can view the recipe below or click here to print a hard copy.

I hope you enjoy this easy, delicious, perfect summer-weather meal!  

Please let me know how it goes by leaving me a comment below.

Happy Cooking! 🍽