Ingredients
Mango Salsa
1 whole mango peeled, pitted & sliced
1 small red onion peeled & diced
1 bunch cilantro chopped
1 bunch green onions chopped
Optional Ingredients
1 jalapeño diced
Main Dish
8 ounces wild rice
2 tablespoons olive oil
1 large carrot peeled & diced
2 ribs celery diced
1 medium shallot peeled & diced
1 1/2 pounds swordfish, cut into 4 steaks
1/2 pineapple, cored & sliced into rings
Salt & pepper, to taste
Directions
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Mix all salsa ingredients and season with salt and pepper to taste. Add jalapeños for heat, if desired. Chill until ready to serve.
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Cook the wild rice according to package directions.
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Heat the olive oil in a large skillet. Sauté the carrots, celery and shallots. When the vegetables are translucent, add the cooked wild rice and salt and pepper to taste. Cook until rice is warm.
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Set the grill to medium-high heat. Grill the swordfish and pineapple for 5 to 8 minutes (flipping halfway through). When done, swordfish should flake easily with a fork. Grill the pineapple just until you get some good grill marks on each side.
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Scoop rice onto four plates, top with grilled swordfish and a dollop of mango salsa. Garnish with grilled pineapple.