Beat the winter chill, sunshine on your plate with this recipe from My Key West Kitchen (Kyle Books, October 2012) by father and son team of Norman and Justin Van Aken.
MANGO BBQ’D-GRILLED SWORDFISH (P.118)
NVA: Mangoes originated in India, but today they are loved in cuisines all over the world. The Sanskrit word for mango is amra, meaning “of the people.” I think barbecue means “of the people” in America so I have united them here. Justin and I demonstrate this dish at mango festivals from time to time. The bonus: We always bring a bowl of it premade so that the guests can have a taste. That means the batch we make up on stage comes home. You’ll be left with half of the BBQ sauce from this recipe, but you’ll be pleased as you can use it on any kind of thing in the world that you might barbecue. It is outrageously good on a burger.
Serves 4, plus leftover BBQ sauce
MANGO BARBECUE SAUCE
2 tablespoons pure olive oil
1/2 large red onion, chopped
1 clove garlic, minced
1/4 cup fresh orange juice
1 tablespoon ground black pepper
1/2 cup white wine vinegar
1 tablespoon dark brown sugar
1/2 tablespoon Hungarian hot paprika
One 14-ounce can peeled plum tomatoes, chopped
11/2 cups diced ripe mango
2 tablespoons sugar
1/4 cup Creole or Dijon mustard
1/4 cup molasses
1 teaspoon chili powder
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh basil
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
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.
(* Recipe from My Key West Kitchen -Kyle Books, October 2012- by Norman and Justin Van Aken, all rights reserved, photography by Penny De Los Santos)