' Willamette Valley Vineyards - Grilled Swordfish with Mango Salsa and Arugula

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Grilled Swordfish with Mango Salsa and Arugula

Grilled Swordfish with Mango Salsa and Arugula
Recipe by Chef Eric Nelson
At a Glance
Serves: 2

2- 8oz swordfish steaks

Sea salt & pepper to taste

2 tbsp sesame oil 

1 oz arugula

1/2 lemon

1/2 lb mango, diced

1/2 tbsp jalapeno, seeded & diced 

1 tbsp red onion, diced

1/2 oz sherry vinegar

1 tbsp red bell, diced

1/2 oz lime juice 

1/4 cup cilantro chopped

1 oz local honey


This unique dish has a fresh flavor to it. The mango salsa adds a sweetness to the swordfish that brings it to another level. This dish pairs great with our 2011 Gruner Veltliner. 


Season steaks with salt and pepper and sear until golden brown in a saute pan over high heat. This will take about 2-3 minutes on each side. Set aside to cool. Starting with cold oil, fry the potatos until golden brown over medium high. Strain and let cool. In a mixing bowl add Panko, oil, salt, pepper, shallots, half of the horseradish, garlic & parsley. Place potatos in Ziploc and smash. Add potatos to Panko mixture and set aside. Mix remaining horseradish mayonnaise, mustard and gelatin in a bowl and mix, quickly rub mixture on meat and coat with the crumb mixture. Cook steak to desired temperature, approximately 4-6 minutes at 400°.

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