Fire up your grill and get those coals screaming hot - we want 450-500°F for proper searing. Clean your grates thoroughly with a wire brush and oil them lightly. Remove swordfish from refrigerator 15-20 minutes before cooking to take the chill off. Pat steaks completely dry with paper towels, then coat both sides with olive oil and season generously with salt, pepper, and garlic powder.

While the grill heats, make your mango salsa by combining diced mango, red bell pepper, red onion, cilantro, lime juice, honey, and red pepper flakes in a bowl. Mix gently and let it sit at room temperature to let those flavors marry - the acid from the lime will brighten everything up.

Place swordfish steaks directly over the hottest part of your grill. You should hear that satisfying sizzle immediately. Grill for 4-5 minutes without moving them - resist the urge to peek or flip early as this develops those beautiful grill marks and prevents sticking.

Flip the steaks using a wide spatula and grill for another 4-5 minutes. Check the internal temp with your instant read thermometer - you want 145°F in the thickest part. The fish should be opaque throughout but still moist and flaky.

Remove swordfish from grill and let it rest for 2-3 minutes on a cutting board. This brief rest allows the juices to redistribute throughout the fish. Serve immediately topped with the fresh mango salsa and watch your guests light up with that first bite.