Cajun-style Swordfish with Mango Salad

Bring a taste of Louisiana into your kitchen with this sizzling Cajun dish from Frank Bordoni
By Frank Bordoni
Cajun-style Swordfish with Mango Salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the Cajun rub

  • 3 tbsp paprika
  • 2 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp freshly ground black pepper
  • 1 tbsp onion powder
  • 1 tbsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 4 x 150 g pieces swordfish

For the dressing

  • 2 tbsp dark brown sugar
  • 1 tbsp green pepper sauce
  • 2 tbsp lime juice
  • 2 tbsp chopped coriander
  • 2 tbsp chopped mint

For the salad

  • 2 large ripe mango, peeled and sliced
  • 1 green pepper, sliced
  • 2 tbsp chopped coriander
  • 1 tbsp fresh lime juice
  • 1 handfuls leaves lamb's lettuce, or corn salad
  • 6 thin slices red onions, separated into rings


1. For the spice rub, combine all the ingredients in a jar and shake together. Any excess rub will keep for up to 6 months and is great with most fish and chicken.

2. Place the fish pieces in a bag with a couple of tablespoons of the spice rub. Shake well until all the fish is coated. Oil a griddle pan and place over a medium to high heat. Cook the fish on the griddle, turning occasionally, until the fish is 'blackened' and cooked through (about 6-8 minutes depending on the thickness of the fish).

3. For the dressing and salad, whisk the brown sugar, green pepper sauce and lime juice in a large bowl until the sugar is dissolved. Add the coriander and mint, along with the salad ingredients - toss gently to combine

4. Accompany the cooked fish with a heap of mango and pepper salad.

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