Dish off the Block: Rosemary swordfish

Wed, 07/03/2019 - 8:45pm

Summer is official when there is fresh Block Island swordfish on my grill.

Even the pickiest eaters who have sworn off seafood love a juicy, delicious piece of grilled sword. This recipe is clean and simple with a fresh rosemary rub on the fish and a bright, sweet, mango and tomato salsa with a bit of heat.

I have found Block Island swordfish on menus all over the world, but it definitely tastes the best dining al fresco on my deck with sweet aroma of privet in the Block Island air.

Swordfish with mango salsa

2 lbs. swordfish steaks

¼ cup Rosemary leaves, chopped 1 tsp. salt

1 tsp. black pepper

3 Tbsp. olive oil

Mango Salsa

2 large very ripe mangoes, peeled and chopped

1 pint grape tomatoes, cut in half or quarters if large

1 small onion, chopped 2 cloves garlic, minced 1 jalapeno, chopped (seeds included unless you like less spice, then seeds removed)

½ cup fresh cilantro leaves, chopped Juice from one lime

¼ cup olive oil

1 Tbsp. brown sugar, packed

½ tsp. salt

½ tsp. black pepper

½ tsp. cumin

Preheat your grill or grill pan to medium high heat (about 450 degrees).

Season the swordfish steaks all over with the rosemary, salt, and pepper. Drizzle with olive oil and massage the seasonings into the fish to adhere.

Place steaks on the hot grill and cook about 2 to 3 minutes per side until a fork easily slides in and out of the center of each steak. Remove from heat and let rest, covered with foil, while you prepare the salsa.

 To make the salsa, mix all of the ingredients together in a large bowl and toss to combine.

Serve one swordfish steak topped with salsa and then... devour.

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