Sword fish W/ mango chutney

Palisin

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.

Char-Woody

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]

NoleGirl

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

Wise One

Palisin, how did you do the Swordfish? What temps and how long? Sounds good.

sprinter

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

Palisin

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!