Grilled Swordfish with Papaya-Turmeric Salsa and Avocado
Grilled swordfish steaks topped with a bright papaya-turmeric salsa, fresh lime, and sliced avocado.
Firm, meaty swordfish holds up beautifully on the grill, needing little more than salt, pepper, and a squeeze of lime. The real star here is the salsa — ripe papaya, red onion, and fresh chili tossed with a pinch of turmeric and cilantro, spooned generously over the fish.
Papaya is rich in vitamin C, part of the wider group of antioxidant-rich, colorful produce, and turmeric adds its own warm color and plant compounds. Sliced avocado brings healthy monounsaturated fats to the plate, nutrients often mentioned alongside skin-friendly, anti-aging eating.
If swordfish isn't available, this salsa is just as good over grilled mahi-mahi or chicken breast — the tropical, turmeric-spiced topping is the real showstopper.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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