Inspiration from India by way of Texas and NJ

Tonight's dinner was inspired by a generous gift from a colleague of my husband's. Mangoes. A delicacy in India, grown in Texas, purchased in New Jersey and kindly shared with us in New York. Super fresh and ripe, succulent and juicy, but not local. Uh-oh.

I wanted to use the mangoes in a recipe and landed on a trusted favorite. Grilled swordfish and Mango Relish. The mango relish is a simple recipe from Mark Bittman (one of my Food Idols - see post from 6/27/12). The swordfish can be subsisted with other fish steaks, or grilled chicken.

Here's the recipe for the mango relish/salsa.

Mango Relish
- 1 ripe mango cubed into 1/2" cubes
- 1/4 cup chopped red onion
- juice from 1 lime
- 1 dried hot pepper or Cheyenne pepper powder
- 2 tbsp chopped cilantro
- kosher salt
- ground black pepper

For the swordfish:
-2 swordfish steaks or fillets, 6-8 ounces each
- 1 tablespoon olive oil

Instructions for the Mango Relish: mix all relish ingredients together in a non-reactive bowl, careful not to mush mango too much. Relish should be chunky. Can be prepared in advance and chilled.

For swordfish: Heat grill or grill pan. Rub olive oil on swordfish and sprinkle with salt and pepper. Grill on hot grill about 3 min on each side. Serve with relish on the side and slice of lime. Can use grill pan on stove top instead of grill.