From: Chef Allen Susser, Chef Allen's, Aventura, FL. Yield: 12 servings.
12 unripe, firm mangos, peeled and pitted*
¾ cup freshly squeezed lime juice
1½ cups cold water
1 Tbsp. cracked black peppercorns
2 Tbsp. coarse salt
6 cloves garlic
12 6-oz. swordfish steaks
6 Tbsp. olive oil, divided
3 unripe, firm mangos, peeled, pitted and cut into ½" slices*
as needed for garnish, Italian parsley
For marinade: Using a blender, combine mango, lime, water, black pepper, salt and garlic and puree on high speed for about 30 seconds. Place swordfish in a large resealable storage bag. Pour 1 cup marinade into the bag, close and refrigerate for up to 1 hour. Reserve remaining ¾ cup marinade.
To grill swordfish: Preheat grill to high heat. Remove swordfish from marinade and pat dry. Brush a Tbsp. olive oil on swordfish steaks and place on hottest part of the grill. After 2 minutes, turn swordfish steaks over with a spatula. Allow 3 to 4 minutes of grilling time on second side, and then move the steaks to a lower heat on the side of the grill. Cook for 2-3 minutes longer until cooked through.
Brush the remaining Tbsp. olive oil on mango slices and grill for 1-2 minutes over high heat on each side until lightly glazed; remove. Serve with reserved marinade drizzled on swordfish, and then top; with grilled mango slices and garnish with fresh parsley.
*A typical 12-count fresh mango yields 6.78 oz. usable fruit.
