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1
To prepare the swordfish, remove the skin and trim away any blemishes from the swordfish.
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2
Cut it into 2 even portions.
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3
Garnish each portion by pressing a sprig of cilantro into the meat.
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4
Generously rub the fish in the jerk mixture.
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5
Lightly oil a hot griddle or medium saute pan.
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6
Cook the fish for about 3 to 4 minutes on each side.
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7
Peel the mango, and using the seed to guide you, slice off the meat on both sides.
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8
Slice each 1/2 into 3 fillets, lengthwise.
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9
Sear the mango on the griddle or pan, alongside the swordfish.
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10
In a small bowl, combine the pineapple, onion, chopped cilantro, jalapeno, orange juice, and lime juice.
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11
Mix all ingredients together, and season with salt, to taste.
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12
To plate, place the beans in the center of the plate.
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13
Arrange the mango fillets and the swordfish neatly on top.
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14
Garnish the fish with the pineapple salsa and a sprig of cilantro.
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15
5 yellow wax beans
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16
5 blue lake beans
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17
1/4 pound unsalted butter
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18
1 tablespoon chipotle, canned in adobo sauce
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19
2 cloves garlic
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20
1 teaspoon kosher salt
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21
Bring a medium pot of salted water to a boil.
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22
Remove the ends of the beans and slice the beans in half on the bias.
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23
Blanch the beans in the boiling water for a couple minutes.
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24
When tender, shock the beans in iced water to stop them from cooking further.
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25
Reserve the boiling water.
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26
Place the butter, chipotle, garlic cloves, and salt in a medium stainless steel bowl over the boiling water.
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27
Allow the butter to melt.
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28
Pour contents into a blender, and blend on high speed until smooth.
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29
Refrigerate.
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30
To plate the beans, heat 1 tablespoon of the chipotle butter in a saute pan on medium heat.
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31
Add the beans and toss in the butter.
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32
Cook until the beans are hot and the butter is slightly browned.
