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Swordfish Caribe
1 1/4 to 1 1/2 pounds swordfish steaks
olive oil or olive oil cooking spray
salt and ground black pepper
4 Kaiser rolls, split
leaf or romaine lettuce leaves
1 mango, seeded and peeled
1 medium tomato, seeded
1 to 2 habanero chilies, according to taste preference
1 tablespoon minced fresh mint leaves
1/2 cup regular or low-fat mayonnaise
1/2 teaspoon dried basil leaves
1. Heat charcoal 30 minutes until coals are covered with a light layer of gray
ash, or heat gas grill 10 minutes with lid closed. Oil grate well to prevent
sticking.
2. Cut swordfish into 4 portions. Brush or spray with olive oil. Season with
salt and pepper.
3. Cut mango, lengthwise, into 3 sections; remove seed from center section and
discard. Cut mango in a «grid-like» pattern, almost to the skin. Turn skin
inside-out and cut mango from skin. Chop mango finely. Cut tomato in half;
remove and discard seeds. Chop finely. Seed chilies and chop finely to mince.
Combine remoulade ingredients in a small bowl and set aside.
4. Grill swordfish 4 inches above medium heat (375 degree grill surface
temperature), 5 to 6 minutes per side, if 1-inch thick. Remove when internal
temperature of fish reaches 145 degrees. Toast split rolls around perimeter of
grill.
5. Spread remoulade evenly over cut sides of rolls. Lay swordfish and lettuce
leaves on bottom halves; top with remaining halves. Serve immediately.
A blue blood is a person of noble
descent. This is probably from the blue veins of the fair-complexioned
aristocrats who first used this term.