Ingredients
- 4 swordfish steaks
- olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black peppers
- 2 chayotes cut into 1/4" slices
- mango Scotch Bonnet Sauce:
- 2 green bell peppers halved and seeded
- 2 red bell peppers halved and seeded
- 4 fresh peeled tomatoes halved and seeded
- 3 ripe mangoes peeled and chopped
- 1 white onion chopped
- 5 cloves garlic minced
- 2 scotch bonnet peppers cut in half
- 3/4 cup cider vinegar
- 1 cup brown sugar
- 1/4 cup molasses
- 1/4 cup Dijon mustard
- 1/4 cup tamarind pulp
- 2 tablespoons cinnamon
- 1 tablespoon cumin
- 1 tablespoon thyme leaf
- 1 tablespoon marjoram
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup water
- avocado Butter:
- 2 ripe avocados
- juice of 1/2 lime
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Description
SWORDFISH WITH MANGO SCOTCH BONNET SAUCE This Is A Recipe I Obtained From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Olsen Estate In Grand Prairie, Texas In 1982.
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