Ingredients
- ☐ 1 ear corn, shucked
- ☐ 2 ripe mangoes, peeled and cut into large wedges
- ☐ 2 limes, peeled, segmented and diced plus juice of 1/2 lime
- ☐ ¼ cup small diced red onion
- ☐ ½ habanero chile, minced
- ☐ ¼ cup fresh cilantro, minced, plus extra leaves for garnish
- ☐ 1 avocado, small diced
- ☐ Kosher salt
- ☐ 1 teaspoon ancho chile powder
- ☐ 1 teaspoon ground coriander
- ☐ Four 6-ounce swordfish steaks
- ☐ ¼ cup extra-virgin olive oil, plus more for drizzling
Steps
- Preheat a grill to medium-high.
- Grill the corn, rotating occasionally, until charred, about 10 minutes. Cut the kernels from the cob. Meanwhile, grill the mangoes on each side until charred, about 2 minutes per side. Place the mangoes on a cutting board and let cool slightly, then rough chop and combine in a bowl with the corn, limes, lime juice, red onion, habanero, cilantro, avocado and salt.