Recipe

Swordfish With Mango Scotch Bonnet Sauce Recipe

	Chefmeow / All my dishes 1 year, 3 months ago SWORDFISH WITH MANGO SCOTCH BONNET SAUCE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Olsen Estate in Grand Prairie, Texas in 1982. Prep:10m Cook:10m Servings:4	Chefmeow
	main grilled seafood fish swordfish peppers

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Fans

tilgidh

Ingredients

4 swordfish steaks

Olive oil

1 teaspoon salt

1 teaspoon freshly ground black peppers

2 chayotes cut into 1/4" slices

Mango Scotch Bonnet Sauce:

2 green bell peppers halved and seeded

2 red bell peppers halved and seeded

4 fresh peeled tomatoes halved and seeded

3 ripe mangoes peeled and chopped

1 white onion chopped

5 cloves garlic minced

2 scotch bonnet peppers cut in half

3/4 cup cider vinegar

1 cup brown sugar

1/4 cup molasses

1/4 cup Dijon mustard

1/4 cup tamarind pulp

2 tablespoons cinnamon

1 tablespoon cumin

1 tablespoon thyme leaf

1 tablespoon marjoram

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup water

Avocado Butter:

2 ripe avocados

Juice of 1/2 lime

1/4 cup extra virgin olive oil

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

Directions

Brush swordfish with olive oil and sprinkle with salt and pepper then set aside.

Prepare medium fire in a grill.

Brush chayote with olive oil and grill over medium heat for several minutes until tender.

Remove and set aside.

Combine all ingredients in large saucepan then simmer gently for 1 hour.

Remove from heat and let cool slightly then puree in blender and pour through mesh strainer.

Grill swordfish continually basting with sauce.

To serve arrange chayote slices in circles on dinner plates then place swordfish in center.

Garnish each piece of fish with a tablespoon of avocado butter and serve at once.

To make avocado butter cut avocados in half and scrape out flesh.

Puree flesh in blender with lime juice slowly adding olive oil salt and pepper then set aside.

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Comments

tilgidh 1 year, 3 months ago said:
Love scotch bonnets. And this sauce reminds me of the islands. To top it off I found Tamarind paste in this dinky town I live in.

Great recipe! Thank you for sharing. *5*

Tilgidh

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