How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

How do I store leftover Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa Recipe

Name: Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ? 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.

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

? 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.

Grilled Swordfish With Guava And Tamarind Glaze And Mango Salsa

How did you like this recipe?

Frequently Asked Questions