Cooking on the grill can be a relaxing endeavor. Mix in fresh fish, Jamaican jerk seasoning, and bright mango salsa and you’re halfway to an island vacation. Use robust swordfish steaks on the grill; they won’t stick if the grill rack is clean and well oiled, and they won’t fall apart because the flesh is firm. Sweet-tart flavors in mango salsa make a pleasing foil for the spicy sword.

The next day, the summery combo is folded onto a crisp tostada and topped with fresh cilantro-lime slaw, making a dinner that will extend your island getaway.

Serves 4

SALSA

2. ripe avocados, diced

4 mangos, cut into ½-inch dice

2 jalapenos, seeded and finely chopped

½ red onion, finely chopped

½ cup fresh cilantro leaves, chopped

Juice of 4 limes

Salt and black pepper, to taste

1. In a bowl, combine avocados, mangos, jalapenos, onion, and cilantro. Toss with lime juice, salt, and black pepper.

2. Set aside 3½ cups of the salsa for the tostadas.

SWORDFISH

6 scallions, coarsely chopped

3 Scotch bonnet peppers, cored and seeded, or more if you like

4 cloves garlic, coarsely chopped

1 piece (2 inches) fresh ginger, peeled and coarsely chopped

1 tablespoon fresh thyme leaves 1 tablespoon ground allspice

2 tablespoons dark brown sugar

Juice of 1 lime

3 tablespoons apple cider vinegar

5 tablespoons canola oil

Salt and black pepper, to taste

2½ pounds swordfish steaks, cut into 6 pieces

Canola oil (for the grill rack)

1. In a food processor, combine scallions, Scotch bonnet peppers, garlic, ginger, thyme, allspice, brown sugar, lime juice, vinegar, canola oil, salt, and black pepper. Pulse to form a fine paste. Taste for seasoning and add more salt and black pepper, if you like. Reserve 2 tablespoons of the jerk paste for tostadas.

2. Coat swordfish with remaining jerk paste and refrigerate for 1 to 2 hours.

3. Light a charcoal grill or heat a gas grill to medium-high. Lightly oil the rack.

4. Place fish on rack, close the lid and cook, turning once, for 6 to 10 minutes, or until the fish is cooked through. Reserve 2 steaks for tostadas. Transfer remaining fish to 4 plates, top with mango salsa.

VALERIE RYAN

On The Grill

Valerie Ryan can be reached at valerie.ryan.j@gmail.com.