Combine the lime zest and juice with the olive oil, mix in the mango, cover and leave to infuse.
Bring the sugar and water to the boil without stirring. Reduce the heat, simmer and stir occasionally until the water has evaporated and the sugar is dry. Stir in the dukkah, continue to stir until the sugar melts again. Stir in the pumpernickel, transfer to a sheet of baking paper, leave to cool.
Plate up the swordfish. Drizzle with the mango salsa, top with the pumpernickel and micro greens.