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
* 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
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.
Cut swordfish into 4 portions. Brush or spray with olive oil. Season with salt and pepper.
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.
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.
Spread remoulade evenly over cut sides of rolls. Lay swordfish and lettuce leaves on bottom halves; top with remaining halves. Serve immediately.
No Nutritional Information Available
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