This creamy, rich Irish potato soup has subtle flavors of celery and green onions. You should slowly enjoy it!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 fillets |
Ingredients
- 2 semi-ripe mangoes, diced
- 3 limes, juiced, divided
- 1 orange, juiced
- 4 tomatillos, peeled and diced, or more to taste
- 1 small red onion, chopped
- 1 jalapeno pepper, seeded and diced
- ½ cup chopped fresh cilantro
- salt to taste
- freshly ground black pepper to taste
- 6 (6 ounce) fillets boned, skinned swordfish
- 1 tablespoon olive oil
- salt and ground black pepper to taste
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth.
- Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper.
- Pour the pureed mango mixture over the salsa and mix well.
- Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper.
- Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.
- Substitute swordfish with mahi-mahi, halibut, or any other firm white fish.
Nutrition Facts
| Calories | 293 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 2 g |
| Sodium | 207 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |