Swordfish St. Martin from Fat Catz

Swordfish St. Martin from Fat Catz

Seared Swordfish Steak served with Mango/Avocado Seafood Salsa

Ingredients for the Swordfish





Onion Powder

Garlic Powder


Mix all ingredients together in a bowl. Coat the swordfish filet with olive oil and season the swordfish liberally with the spice mixture. Then sear the filet over medium heat in a non-stick pan or you can grill them on your outdoor grill. The preferred method is grilling but either is great. Cook for about 4 minutes on each side. Be careful not to overcook because it will dry out the fish. Once done remove from the heat and let stand.

Ingredients for the Mango/Avocado Salsa

Mandos Diced

Avocados Diced



Diced Grilled Jalapenos

Red onions

Red Peppers

Juice from a fresh Lime


Make sure you grill the jalapenos, shrimp, and scallops while you are grilling the swordfish. Place all ingredients in a bowl together and carefully mix with wooden spoon or spatula. You do not want to bruise the avocados too much. Make the Salsa about 4 hours ahead of time and refrigerate so the flavors will blend together.