swordfish grilled with mango-scotch bonnet pepper bar b que sauce

By á-3918

Ingredients

• fish:
• 2 tomatoes
• 1 green bell pepper
• 1 red bell pepper
• 1 mango peeled , pitted, chopped
• 1/2 cup water
• 1/2 onion, chopped
• 1/2 cup plus 1 tbsp packed golden brown sugar
• 6 tbsp cider vinegar
• 2 tbsp unsulferef molasses
• 2 tbsp dijon mustard
• 2 tbsp. tamarind pulp or three pitted dates, chopped
• 1 tbsp ground cinnimon
• 1 tbsp. minced garlic
• 1 1/2 tsp ground cumin
• 1 1/2 tsp fresh chopped thyme
• 1 1/2 tsp fresh chopped marjoram
• 1 scotch bonnet pepper or 2 serrano chilies, halved
• 2 chayote squash, unpeeled, cut lengthswise into 1/4 inch slices
• olive oil
• 4 8 oz swordfish steaks 3/4-1 inch thick
• roasted corn and poblano relish

Preparation

Step 1

for sauce: char tomatoes over gas flame or under boiler until blackened on all sides. seed and coarsly 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 mins. peel seed and coarsly chopped peppers.
combine tomatoes, bell peppers, mango and next 13 ingredients in heavy large sauce pan, 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 bbq (med-high) or preheat broiler.
brush chayote with oil, grill until tender, about 2 mins. 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 mins per side, transfer to plate. place chayote and relish around fish, serve. serve passing additional sauce seperatly.