Heat a frying pan. Brush the fish all over with oil. Next mix all the spices together and dip each piece of fish in the mix, ensuring it is well coated.
Put the remaining oil in the pan then add the fish. Cook for 1-2 minutes each side. Drain well on kitchen paper.
Cook the couscous according to the packet instructions.
Add all the remaining ingredients along with plenty of seasoning then mix really well.
Meanwhile make the mango salsa. Peel the mangoes and cut the flesh into 1cm/½ inch dice. Place in a bowl with the red onion, chilli, coriander, spring onions, lime juice and olive oil. Season to taste and set aside at room temperature to allow the flavours to combine.
Serve the swordfish with a good spoonful of the couscous and finish by drizzling over the mango salsa.
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