GRILLED MANGO-COCONUT SWORDFISH

Grilled Mango-Coconut Swordfish image

Categories Sauce Side Coconut Mango Kosher Swordfish Simmer Boil

Yield feeds 5 to 6

Number Of Ingredients 20

Ingredients

The Sauce
2 mangoes
2 tablespoons butter
1 jalapeño pepper, seeded and minced
1 tablespoon minced fresh ginger
Pinch plus 1 teaspoon kosher salt
Pinch of black pepper
3/4 cup freshly squeezed orange juice
1 can (14 ounces) unsweetened coconut milk (see note)
3 tablespoons Mutha Sauce (page 165)
1 teaspoon grated orange zest
1 tablespoon finely diced red bell pepper
Juice of 1/4 lime
Tabasco sauce
The Fish
1 whole loin of swordfish (2 3/4 pounds)
Olive oil
Creole Seasoning (page 167)
The Garnish
10 fresh basil leaves

Steps:

Start with the sauce. Slice off the 2 ends of each mango. Stand them up on a cut end, and cut down close to the skin to peel it away. Slice the flesh away from the fibrous pit, and then dice the flesh. Toss the butter into a saucepan set over medium-high heat. Stir in the jalapeños and ginger with a pinch of salt and pepper and cook for 2 to 3 minutes, til soft. Add the mango and cook for 5 minutes more. Pour in the orange juice, coconut milk, and Mutha Sauce, and toss in 1 teaspoon salt. Turn the heat up to high and bring to a boil. Lower the heat to medium-high and simmer 15 minutes, til reduced by half. Keep warm. Just before serving, stir in the orange zest, peppers, lime juice, and Tabasco.
Wash the basil leaves, dry them, and stack them. Roll the leaves tightly like a good cigar, and cut across the roll into thin ribbons. Set aside.
Fire up the grill. Cut the skin from the swordfish, and cut the fish in half lengthwise along the grain. Flip each half onto its side and cut into 1/2-inch-thick steaks across the grain. Rub the steaks down with oil and season with a sprinkling of Creole Seasoning on both sides.
Clean the grill rack and oil it. Spread out a nice hot coal bed. Position the rack and throw the steaks onto it, directly over the coals. Cook for about 2 minutes and flip. Cook for another 1 to 3 minutes or so, til done but not overcooked. These babies should be succulent. Arrange the steaks on a platter and spoon on the sauce. Dress them up with a sprinkling of basil.