Grilled swordfish w/ mango-scotch bonnet pepper barbecue

4 servings

Ingredients

Quantity Ingredient
2 Tomatoes
1 Green bell pepper
1 Red bell pepper
1 Mango, peeled, pitted, chopped
½ cup Water
½ Onion, chopped
½ cup Plus 1 T packed golden brown sugar
6 tablespoons Cider vinegar
2 tablespoons Unsulfured (light) molasses
2 tablespoons Dijon mustard
2 tablespoons Tamarind pulp* or 3 pitted dates, chopped
1 tablespoon Ground cinnamon
1 tablespoon Minced garlic
1½ teaspoon Ground cumin
1½ teaspoon Chopped fresh thyme
1½ teaspoon Chopped fresh marjoram
1 Scotch bonnet pepper or 2 serrano chilies, halved
2 Chayote squash, unpeeled, cut lengthwise into 1/4 inch slices
Olive oil
4 8-oz swordfish steaks (3/4 to 1 inch thick)
Roasted Corn and Poblano Relish (separate recipe)

Directions

SAUCE

FISH

FOR SAUCE: Char tomatoes over gas flame or under broiler until blackened on all sides. Seed and coarsely chop tomatoes (do not peel). Char bell peppers over gas flame or under broiler until blackened on all sides. Seal peppers in paper bag and let stand 10 minutes. Peel, seed and coarsely chop peppers.

Combine tomatoes, bell peppers, mango and next 13 ingredients in heavy large saucepan; bring to boil. Reduce heat; simmer until sauce is slightly reduced, stirring occasionally, about 1 hour. Puree in processor. Strain into bowl. Season with salt and pepper.

FOR FISH: Prepare barbecue (medium-high heat) or preheat broiler.

Brush chayote with oil; grill until tender, about 2 minutes per side.

Transfer to plate. Brush fish with oil; season with salt and pepper.

Grill until just cooked through, basting often with sauce, about 4 minutes per side. Transfer to plates. Place chayote and relish around fish. Serve, passing additional sauce separately.

*Tamarind pulp is available in block form at Indian markets.

Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>

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