Grilled Mango-Coconut Swordfish

Name: Grilled Mango-Coconut Swordfish
Yield: feeds 5 to 6
Ingredients: 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; 1 whole loin of swordfish (2 3/4 pounds); Olive oil; Creole Seasoning (page 167); 10 fresh basil leaves

January 24, 2012

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.

Cooks' Note

Make sure you get coconut milk, not cream of coconut. The only ingredients listed on the can should be coconut milk and water.

Recipe notes

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