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Sword fish W/ mango chutney

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Palisin
Palisin Posts: 64
edited November -1 in EggHead Forum
Made this for an advance Fathers day meal on 06/10 will be in Myrtle for the real event.
Ratios for all purpose rub
1 Tbsp chopped Ginger
1 Tbsp chopped Garlic
1 Tbsp chopped Scallions
1 Tsp allspice
Dried hot peppers to taste I recommend it spicey
1 tsp Salt
1 Tsp black pepper
1tbsp olive oil
1 tsp soy sauce
Combine in mortar & pestle or food processor cover Steaks or seafood generously.[p]Mango chutney
1 unripe mango
1/4 cup cilantro
3 plum tomatoes
1 jalapeno
1 tbsp chipotle pepper flakes
1 red cherry Pepper
1/2 green pepper
juice of 1 lime
1 tsp kosher salt
1tbsp olive oil
Chop & mix all ingedients
use to top steaks Good with any seafood or salsa and chips.
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Comments

  • Char-Woody
    Char-Woody Posts: 2,642
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    Palisin,
    Now we are getting back to business and chutney is one of the overlooked items in BGE cooks..I tried some the other day in a pork loin roast and gonna do it again. I think Troy is a chutney advocate as well as Mr. Toad. I have yet to find a local source for fig preserves for a Toad type loin. Chutney is close.
    C~W[p]
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  • NoleGirl
    NoleGirl Posts: 33
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    Palisin,
    My oh My that sounds scrumpious!!! Please submit that on the new submission recipes. I myself have printed it out, but there are plenty of others that would love to try it I'm sure. Thanks for sharing!! Lisa
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  • Wise One
    Wise One Posts: 2,645
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    Palisin, how did you do the Swordfish? What temps and how long? Sounds good.

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  • sprinter
    sprinter Posts: 1,188
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    Char-Woody,[p]Yeppers, I LOVE chutneys on pork loins. I've used it as a side, stuffed them and cooked them, jellyrolled them. Nothing better in my mind if you are doing a pork loin. I prefer an apricot chutney but I did one with a bourbon peach chutney that was amazing as well. The possibilities are endless, and most if not all of them are great.[p]Troy
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  • Palisin
    Palisin Posts: 64
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    Sorry folks,
    Time and temps were forgotten. I am from the little a this some a that cooking school. I sometimes forget. I am not in the practice of writing recipes down. Be ready for more.
    Temp= 300-350
    time 7-8 minutes a side
    let rub set 20-30 minutes before cooking
    Eatin is GooD!
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