I have many culinary weaknesses, but around this time of year I get a little antsy.

You see, my grill has been in storage since Superstorm Sandy came to town. Every time I go into my basement I see the grill sitting there looking rather forlorn and neglected. I've been waiting for the first tease of spring so I can set the grill up on the deck and start grilling.

Steaks, ribs, chicken! There are so many wonderful things to grill, but one of my all-time favorite grilling treats is swordfish. Top a grilled sword with some mango salsa and you have my undivided attention.

Fish is one of the easiest things to grill (if you don't mind things getting a little fishy on your grilling grates), and swordfish is a wonderful meaty and mild fish. It's low in fat and calories, but, most important, it's delicious and lends itself wonderfully to fruity flavors from a tropical salsa.

Fish & Marinade

4 swordfish steaks (each 4 to 6 ounces, and about ½-inch thick)

½ bunch chives or scallions, trimmed

2 shallots or 1/2 small onion, coarsely chopped

2 cloves garlic, peeled and coarsely chopped

1 medium rib celery, coarsely chopped

¼ cup fresh cilantro leaves

¼ cup fresh Italian (flat-leaf) parsley leaves

2 tablespoons fresh mint leaves

2 teaspoons fresh thyme leaves, or 1 teaspoon dried

½ Scotch bonnet chile, seeded and deveined, or for a mild preparation, ¼ cup chopped green bell pepper

¾ cup water

¼ cup fresh lime juice, or more to taste

2 teaspoons salt, or more to taste

½ teaspoon freshly ground black pepper

Rinse the swordfish steaks under cold running water, then drain and blot dry with paper towels. Place in a glass baking dish and set aside.

Combine the chives, shallots, garlic, celery, cilantro, parsley, mint, thyme, chile, water, lime juice, salt, and pepper in a blender or food processor and purée. Taste for seasoning, adding lime juice or salt as necessary. Pour over the swordfish in the baking dish, turning to coat. Cover and let marinate in the refrigerator for 2 to 4 hours.

Preheat the grill to medium-high and lightly oil the grate. Remove the swordfish from the marinade and blot dry. Brush lightly on both sides with oil, sprinkle with salt and pepper, and arrange them on the hot grate. Grill them until cooked through in the center, roughly 3 to 5 minutes per side.

Mango Salsa

2 to 3 ripe mangoes

1 cucumber, peeled, seeded, and cut into 1/4-inch dice

4 large scallions, trimmed and finely chopped (about ½ cup)

½ to 2 red bell pepper, cut into ¼-inch dice

1 tablespoon minced candied ginger or fresh ginger

½ to 1 Scotch bonnet, habanero, or other hot chile, minced

¼ cup chopped fresh cilantro or mint

3 tbsp rice vinegar or fresh lime juice, or to taste

2 tbsp brown sugar, or to taste

Salt and freshly ground black pepper

Peel the mangoes and cut the flesh off the pits. Dice into ¼-inch pieces. You should be left with about 1½ cups.

Combine the mango, cucumber, scallion, bell pepper, chile pepper, mint, vinegar, and sugar in a glass or metal bowl. Season with salt and pepper to taste.

You can prepare the ingredients ahead of time, but do not mix them more than 20 minutes before serving or the salsa will turn to mush.

Top your cooked swordfish steaks with the salsa and enjoy.