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饍
? 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 11/2 minutes on each side. Take off of grill and gently remove skin. Serve with remaining glaze and salsa.
Preparation
Guava and tamarind glaze: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:Toss all ingredients together and refrigerate for one hour to marry the flavors. Makes six servings.
Grilled swordfish: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 11/2 minutes on each side. Take off of grill and gently remove skin. Serve with remaining glaze and salsa.
