For the mango and yellow tomato salsa:
1 fresh, fragrant mango
equal weight of ripe yellow tomatoes
1 handful of coriander or basil
1 small onion
sea salt and freshly ground black pepper

For the red salsa:
about 6 ripe red tomatoes
1 small onion
1 clove garlic
1 small chilli (optional)
1 small bunch coriander

For the guacamole
2 ripe avocados
squeeze of lemon juice
sea salt

For the quesadillas
2 large onions
olive oil
4 soft corn tortillas
1 medium goats’ cheese, crumbled
1 handful of Gruyère or Cheddar, grated, or 1 handful of mild blue cheese, crumbled

PREPARATION:

1. Wash the fish well with cold water. Place the steaks in a dish large enough to contain them without touching one another.

2. Halve the limes and squeeze the juice all over the fish. Splash olive oil over the fish as well (there should be less oil than lime juice).

3. Coarsely chop the coriander and add to the dish. Season with salt and pepper, cover with cling film and refrigerate for one hour. Halfway through the marinating time, turn the fish over. (If you are pressed for time, you can marinate for just 15 minutes a side, but it’s better to leave it longer.)

4. While the fish is marinating, make the mango and yellow tomato salsa to serve on top of the fish. Roughly chop the mango and yellow tomatoes. Chop the coriander or basil and the onion. Mix in a bowl and season with salt and pepper to taste.

5. To make the red salsa for the quesadillas, roughly chop the red tomatoes and the onion. Chop the garlic and chilli (if using). Mix together in a bowl with lots of roughly chopped coriander.

6. To make the guacamole, simply process really ripe, tasty avocados with a little lemon juice and sea salt. Pour into a serving bowl.

7. While the fish is still marinating, start making the quesadillas. Thinly slice the onions and warm some olive oil in a heavy-based saucepan. Add the onions and cook over a medium heat until they are caramelised.

8. Heat more olive oil in a frying pan. Take the soft corn tortillas and divide the fried onions between them. Add the goats’ cheese to one tortilla and the other cheese to the second tortilla. Lightly fry until the cheese melts and the tortillas are golden in colour.

9. When the quesadillas are cooked, cut them into quarters (so each person can be served with the different cheeses).

10. Pre-heat the grill (or barbecue). Remove the swordfish steaks from the marinade and grill for 5–6 minutes in each side.

11. Serve the fish with the mango salsa on top, the red salsa on the quesadillas and the guacamole on the side. Accompany with grilled corn-on-the-cob or a crisp green salad with roasted peppers and grilled slices of red onion dressed with an aged balsamic vinaigrette.