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SERVES:
4

INGREDIENTS:

• 1 ripe mango (see hints below)


• 1/4 cup finely diced red pepper


• 1/4 cup chopped green onion


• 1/4 cup chopped cilantro


• 1 small or 1/2 large deseeded and very finely diced jalapeno pepper


• Juice of 1/2 lime


• Approx. 3-4 Tbs olive oil


• Salt to taste


• Four 5-6 ounce swordfish fillets


• Cajun spice rub as needed (see hints below)

PROCEDURE:

Use a small paring knife to carefully peel the mango and then use another larger knife to carefully slice it in half lengthwise along one side of the inner pit, spin it around and carefully slice it along the other side of the pit and then dice the flesh into small cubes.

Add the diced mango to a medium sized bowl and add 1/4 cup each finely diced deseeded red pepper, chopped green onion, chopped cilantro and 1 small or 1/2 large deseeded and finely minced jalapeno pepper then add the juice of 1/2 lime, a little olive oil and salt to taste and mix it up.

Next, heat the cast iron skillet on medium high heat and preheat the oven to 400 degrees, if you think you'll need it.

Drizzle a little olive oil over the fish getting both sides with the oil and then generously coat both flat sides with the Cajun spice rub.

Add a very tiny splash of olive oil to the hot skillet and carefully add the fish, let it cook until the first side is blackened, flip it over and, especially if they are thick swordfish fillets, place the skillet into the oven to finish up and keep the smoke down.

HINTS:

The riper the mango, the easier the slicing will be but, at any rate, be super careful cutting it because it tends to be really slippery after being peeled.
Try adding the spice rubbed fish to a dry skillet (instead of adding any oil to the pan) it may help the seasoning stay on the fish better.
Buy prepackaged Cajun spice rub in the spice isle of larger supermarkets.