A light and vibrant dish that is great in the summertime. The flavors of spicy and sweet play off each other with the spicy rub contrasting the sweet and acidic puree.
1-2lb. Swordfish Filet
Juice of 1 Lime
½ teaspoon of each for the rub:
Ancho Chili Powder
1 Tablespoon of Fresh Thyme
Salt and pepper
No nutrition information available
Combine all ingredients for the rub in a small bowl. Apply liberally to the swordfish filet and put off to the side.
Take the ripe mango and papaya, add it to a blender or food processor along with the juice from one lime, and salt and pepper. Blend until smooth and add small amounts of xanthan gum until thickened slightly.
Grill the swordfish over medium-high heat for about 6-10 minutes on each side depending on the thickness of the filet. Cook until just heated through. Remove the filet from the grill and garnish with the mango and papaya puree, fresh thyme sprigs and chopped mango and papya.