Mango BBQ'd-Grilled Swordfish
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4, plus leftover BBQ sauce
- 1 tablespoon worcestershire sauce
- 2 tablespoons soy sauce
- 1/4 cup chopped fresh basil
- 1 teaspoon chili powder
- 2 tablespoons sugar
- 1 tablespoon dark brown sugar
- 1/4 cup molasses
- 1 tablespoon ground black pepper
- 1/2 cup white wine vinegar
- 1 clove garlic, minced
- 1/4 cup fresh orange juice
- 2 tablespoons pure olive oil
- 1/2 large red onion, chopped
- 1/2 tablespoon hungarian hot paprika
- one 14-ounce can peeled plum tomatoes, chopped
- 1 1/2 cups diced ripe mango
- 1/4 cup creole or dijon mustard
- 1/2 tablespoon freshly toasted and ground cumin seeds
- four 7- to 8-ounce swordfish steaks, trimmed
- scant 2 cups mango bbq sauce
- 1 mango, peeled and sliced, for garnish
- Carbohydrate 104 g(35%)
- Cholesterol 140 mg(47%)
- Fat 23 g(36%)
- Fiber 6 g(22%)
- Protein 47 g(93%)
- Saturated Fat 5 g(23%)
- Sodium 2331 mg(97%)
- Calories 810
Preparation Heat a large heavy saucepan over medium heat, add the oil and onion and stir. Then let the onions caramelize, without stirring. Add the garlic and stir for about 1 minute. Add all of the remaining BBQ sauce ingredients, bring to a boil, then reduce the heat and simmer for 50 to 60 minutes, stirring occasionally, until you have a little over 3 cups sauce. Leave chunky or puree in a blender or food processor. Set aside to cool. Remove the swordfish steaks from the refrigerator and let sit for 30 minutes at room temperature before cooking them. Prepare an outdoor grill for grilling over medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish steaks for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until browned on the outside and cooked through. Transfer to warm serving plates and spoon some of the mango BBQ sauce around the fish. From My Key West Kitchen: Recipes and Stories by Norman Van Aken and Justin Van Aken. Text © 2012 by Norman Van Aken; photographs © 2012 by Penny De Los Santos. Published in 2012 by Kyle Books.
Preparation Heat a large heavy saucepan over medium heat, add the oil and onion and stir. Then let the onions caramelize, without stirring. Add the garlic and stir for about 1 minute. Add all of the remaining BBQ sauce ingredients, bring to a boil, then reduce the heat and simmer for 50 to 60 minutes, stirring occasionally, until you have a little over 3 cups sauce. Leave chunky or puree in a blender or food processor. Set aside to cool. Remove the swordfish steaks from the refrigerator and let sit for 30 minutes at room temperature before cooking them. Prepare an outdoor grill for grilling over medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish steaks for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until browned on the outside and cooked through. Transfer to warm serving plates and spoon some of the mango BBQ sauce around the fish. From My Key West Kitchen: Recipes and Stories by Norman Van Aken and Justin Van Aken. Text © 2012 by Norman Van Aken; photographs © 2012 by Penny De Los Santos. Published in 2012 by Kyle Books.
