Grilled Swordfish with Guava and Tamarind Glaze and Mango Salsa

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Epicurious Editor

ingredients

• 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 1 1/2 minutes on each side. Take off of grill and gently remove skin. Serve with remaining glaze and salsa.

directions

See full recipe on TasteBook »

Source: TasteBook