Grilled Swordfish Topped With Mango Salsa – Narragansett Beer

Ingredients

• 1 pound Swordfish cut into 2 filets
• Olive oil for brushing the grill
• Sea salt, ground black pepper, and red pepper to taste
• 4 firm mangoes
• 2 red peppers, diced
• 4 green onions, white and light green parts only, finely chopped
• 2 jalapeño peppers, seeded and finely chopped
• 2 teaspoons extra virgin olive oil
• Juice of 2 limes
• 1/4 cup finely chopped cilantro