Being from Boston, my uncles were all fishermen. Therefore, I was treated to a LOT of seafood, over the years. There was absolutely nothing better than my uncles dropping off the days’ catch to my mom, who would almost make something amazing. I remember my uncle’s dropping off baby lobsters because no one would buy them, now we all know them as chicken lobsters, and if they were free, there would be a line around the block, to get them.
My husband grew up as a good old midwestern boy, but he vacationed every year at Cape Cod, where he ate his share of great seafood.
When I moved to Ohio after we got married, I noticed that the seafood was different, they didn’t have lobsters, they had crab legs, and I literally remember going through the supermarket and saying, what are those? They just looked like something that came from outer space. Instead of cod, they ate salmon. I have never had salmon, so it was an acquired taste, my mother in law made the best salmon that I have ever had. I will probably be making it in the next couple of weeks, as we finish up Lent. She served it with a creamy dill dip, that even my son would eat (granted he would eat it without the salmon, but he would finish his bowl, LOL).
Hope you and yours enjoy it!
Don’t Forget to Pin–
This is a really easy fish entree, made in the air fryer. The mango salsa gives is a nice flavor.
- 4 swordfish steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 mangoes, diced
- 1/2 cup red onion, diced
- 1 jalapeno, diced
- 1/2 cup cilantro, diced
- 2 tablsepoons lime juice
Start by seasoning your swordfish steaks with salt and pepper, both sides. Let them rest for about 5 minutes.
Place the swordfish into the air fryer, at 400 degrees F, for 5 minutes. After 5 minutes, flip the swordfish and air fry for another 5 minutes.
Check the temperature of the swordfish it is perfectly done when it reaches, 145 degrees F.
To make the salsa: In a small mixing bowl mix together the diced mangoes, diced red onion, diced jalapeno, diced cilantro, and lime juice. Mix well.
Spoon a couple of tablespoons over the swordfish.
Plate, serve and enjoy!