Friday Fish: Swordfish with Ginger-Asparagus Rice and Mango Salsa

This week’s Friday Fish dish is a bit upscale from last week’s offering..


Hot Tuna Stuffed Peppers–Last week’s #FridayFish

…and could serve not only as a Friday night company meal, but might easily be thrown together during the week any time of the year.

Got kids?? A learn-n-cook night might find kids in charge of making the rice (if need be), a taller person grilling the fish (inside or outside), and someone with a little knife skill to make the salsa.  I give instructions for making much of this from scratch, but it’s definitely the kind of meal that lends itself to leftovers like take-out rice, yesterday’s asparagus or green beans, and what have you.

I first made and blogged this for my blog, which I no longer keep up, but is a fun place to look for meals for one or two.  As you might have a larger group, I’ve doubled the recipe for you.  Here’s the original note at the beginning of the recipe:

 Yesterday, though, I remembered there was cold rice and some cryovac frozen  swordfish ($8.50 for two pieces at Whole Foods) that needed to be used.  On the way home from a restaurant lunch, I stopped and picked up a pound of asparagus, mango, jalapeno, ginger, and cilantro.  I’d make a salsa and grill the fish while sauteing the asparagus with an onion and mixing it with the cold rice. While sort of a no-brainer recipe-wise, it happened to be something I hadn’t done in a long time.  Any sturdy fish would do, and while I know there are a lot of salmon and mango salsa recipes out there, I think white fish or even tuna shows off the fresh salsa to its best advantage.  Here’s how:

Swordfish with Asparagus Rice and Mango Salsa

4 servings

Want this sans rice?  Just sauté double the amount of asparagus or switch to a bed of sautéed spinach topped with the asparagus.

No time? You can simplify:  Make easy or microwave rice if you have none left from the Chinese restaurant. Buy a container of good-quality chunky guacamole and use that instead of making the mango salsa. I’ll recommend you cook some fresh asparagus or green beans no matter what.


  • 4 swordfish steaks, 6-8 ounces each
  • Canola or other neutral oil
  • Kosher salt and fresh ground pepper 
  • 3 cups cooked rice
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, small dice
  • 2 cloves garlic, minced
  • 2 teaspoons fresh grated ginger
  • Mango salsa, see below for ingredients/recipe
  • 1 lime, sliced in half
  • 1/2 cup toasted sliced almonds

Mango salsa ingredients:

  • 2 peeled, seeded, and chopped ripe mango
  • 2 tablespoon each red onion and jalapeño pepper, minced
  • 1 cup chopped, peeled cucumber (Don’t peel English cucumbers.)
  • 1/2 each chopped red pepper and chopped fresh cilantro
  • Generous pinch crushed red pepper
  • 2 tablespoon lemon juice


  1. If the fish is frozen:  Remove fish from cryovac plastic and place in a gallon resealable bag, then in a bowl of cold water for 30 minutes.  In the meantime…

2. Make the MANGO SALSA:   Mix together all ingredients in a medium bowl. Set aside until fish is cooked.


3. Cook the asparagus and stir in the rice:  In a large, deep skillet or sauté pan, sauté the asparagus in 2 tablespoons of  canola oil with the onion, garlic and ginger over medium flame; season with salt and pepper and cook until done– perhaps 3-4 minutes.  When tender, stir in the cooked rice and continue to cook until the rice is hot. If too dry, stir in 2 tablespoons water.  Keep asparagus-rice mixture warm while you grill fish or do both at the same time to save a few minutes.

4. Grill fish: Heat a grill pan or heavy skillet on the stovetop or heat the outdoor gas grill to medium-high heat. Drizzle the fish well with canola oil on both sides; season it evenly with salt and pepper.  Place fish on the grill and let cook 3-4 minutes or until very brown grill marks show; turn and cook until fish is barely done–nearly opaque, but juicy.  (Perhaps another 2 minutes depending on the size of the fillets.)  Leave skin on to cook, but remove to eat.

5. Serve: Divide the asparagus-rice mixture between four warm plates and top each with a piece of fish. Garnish with the mango salsa. Drizzle all with lime juice and top with toasted almonds.

Read about swordfish here. 

Drink: Cold light beer or chilled riesling. Your choice.

Dessert: Coconut Sorbet

Sing a new song,


If you liked this, you might like my

Tinfoil Salmon with Buttered Tomatoes on Brown Rice

Food-Fish-Salmon w Butter Tomatp Sauce amd Brpwm Roce

Cook fish!

7 thoughts on “Friday Fish: Swordfish with Ginger-Asparagus Rice and Mango Salsa

  1. Thank you for this swordfish recipe, Alyce! I have added the ingredients to my grocery list and plan to make it this weekend. I’m going to try it with the bed of sautéed spinach and asparagus. Can’t wait!

  2. Pingback: Asparagus for Lunch, Asparagus for Dinner… | More Time at the Table

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