I never liked swordfish much til I had it sliced thin and flash-grilled. This keeps the flesh moist and succulent. You’ll need to ask your fish seller for a piece of the swordfish loin so you can slice it yourself or have him do it for you. The difference in eating pleasure is worth the effort.
Make sure you get coconut milk, not cream of coconut. The only ingredients listed on the can should be coconut milk and water.
Recipe information
Yield
feeds 5 to 6
Ingredients
The Sauce
The Fish
The Garnish
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
