Swordfish Steaks with Fresh Mango Salsa

Light the barbecue, and allow the flames to die down until the charcoal is cooking-ready (this will take about 30 minutes – for more info, see our handy guide, Getting the Most from a Charcoal Barbecue). Brush the fish steaks generously all over with oil, and season well with salt and pepper.

While you wait for the barbecue to be ready, make the salsa. In a shallow bowl, carefully cut the skin off the mango and cut the flesh away from the stone, then discard the skin and stone and chop the flesh into 1-2cm pieces. Cut the tomatoes into quarters, cut the cucumber into 1cm chunks and finely slice the spring onion. Put the prepared fruit and veg into a large bowl (tip in any juice from the mango bowl) and add the lime zest. Finely chop the chilli and add that, too, then add a good pinch of salt and stir well to mix. Add the oil and the chopped herbs, then stir again. Check you’re happy with the seasoning, then set aside until needed.

When the barbecue is ready, put the fish steaks on the grill and cook for four minutes on each side, or until completely cooked through. Serve straight away, together with the mango salsa.