This swordfish simply marinated in lemon juice 15 minutes before grill time, begged for something refreshing and bright. I made a mango caper chutney which was just a perfect amount of sweet and salty.
Peel 1 ripe mango and 1 ripe tomato and use the medium side of a box grater to puree. Roughly chop 2 tbsp of capers. Mix and enjoy with your grilled swordfish.