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.

　　

Ingredients

feeds 5 to 6

　　

The Sauce

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

　　

The Fish

1 whole loin of swordfish (2 3/4 pounds)

　　Olive oil

　　Creole Seasoning (page 167)

　　

The Garnish

10 fresh basil leaves

　　

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.

　　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.

　　Dinosaur Bar-B-QueTen Speed Press