Summer is official when there is fresh Block Island swordfish on my grill.
Even the pickiest eaters who have sworn off seafood love a juicy, delicious piece of grilled sword. This recipe is clean and simple with a fresh rosemary rub on the fish and a bright, sweet, mango and tomato salsa with a bit of heat.
I have found Block Island swordfish on menus all over the world, but it definitely tastes the best dining al fresco on my deck with sweet aroma of privet in the Block Island air.
Swordfish with mango salsa
2 lbs. swordfish
Read more on the Block Island Times website