Grilled Swordfish With Mango Salsa. In a small bowl combine the butter curry powder zest cumin and cayenne. Season with kosher salt and coarse black pepper.
Seal bag and marinate in fridge for 2 hours turning several times. A bright salsa made from ripe mangoes cilantro red onion and lime is the perfect foil for thick swordfish steaks. Season with kosher salt and coarse black pepper.
Combine remaining 34 cup pineapple juice 12 teaspoons ginger mangoes kiwi pineapple chunks brown sugar and orange peel in medium bowl.
Season with salt and pepper to taste. Grill swordfish over medium-hot coals 350-400 degrees for approximately 6-8 minutes per side according to the thickness of the fish or until fish flakes easily. Gently mix and taste to see if you need additional salt. In a separate bowl combine mango red onion serrano chile bell pepper.