Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa
- Guava and tamarind glaze
- ? 2 cups of chicken stock
- ? 1 cup of rice wine vinegar
- ? 8 inches of lemongrass, cut into 1/4-inch pieces
- ? 4 tablespoons of orange zest
- ? 8 tablespoons of tamarind pulp
- ? 1/2 cup of soy sauce
- ? 8 tablespoons of molasses
- ? 1 cup of brown sugar
- ? 1/2 cup of guava pur
- ? 8 tablespoons of minced garlic
- ? 2 teaspoons of minced fresh ginger
- ? 1 jalapeno or Scotch bonnet pepper, seeded and finely chopped
- ? 4 tablespoons of chopped fresh cilantro
- ? 8 teaspoons of Siracha Chile sauce
- Bring chicken stock, vinegar, lemongrass, orange zest, tamarind, soy sauce, and molasses to a boil. Add the sugar and reduce to 2 cups. Remove from the heat and add the remaining ingredients. Reserve.
- Zesty mango salsa
- ? 4 mangoes, peeled and diced
- ? 6 plum tomatoes, diced
- ? 1 cup of diced red onion
- ? 1/2 cup of diced green bell pepper
- ? 2 jalapeno peppers, seeded and finely chopped
- ? 2 tablespoons of chopped fresh cilantro leaves
- ? 2 tablespoons of chopped fresh parsley leaves
- ? 2 garlic cloves, minced
- ? 2 tablespoons of sherry wine vinegar
- ? 2 tablespoons of fresh lime juice
- ? 2 tablespoons of olive oil
- ? Salt and black pepper to taste
- Toss all ingredients together and refrigerate for one hour to marry the flavors. Makes six servings.
- Grilled swordfish
- ? 6 swordfish steaks, 1/2-inch thick, skin on
- ? Salt and freshly ground black pepper
- ? Peanut oil
- Heat the grill and brush the rack with oil. Sprinkle swordfish lightly with salt and pepper. Using one-third of the glaze, brush the swordfish steaks. Grill about 11/2 minutes on each side. Take off of grill and gently remove skin. Serve with remaining glaze and salsa.
- Guava and tamarind glaze:Bring chicken stock, vinegar, lemongrass, orange zest, tamarind, soy sauce, and molasses to a boil. Add the sugar and reduce to 2 cups. Remove from the heat and add the remaining ingredients. Reserve.
- Zesty mango salsa:Toss all ingredients together and refrigerate for one hour to marry the flavors. Makes six servings.
- Grilled swordfish:Heat the grill and brush the rack with oil. Sprinkle swordfish lightly with salt and pepper. Using one-third of the glaze, brush the swordfish steaks. Grill about 11/2 minutes on each side. Take off of grill and gently remove skin. Serve with remaining glaze and salsa.
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Taken from www.epicurious.com/recipes/member/views/grilled-swordfish-with-guava-and-tamarind-glaze-and-mango-salsa-1273485 (may not work)