Recipe courtesy of the kitchen team at Jade Mountain, St. Lucia
1 Large Firm mango
½ Cup Freshly squeezed lime juice
½ cup Cold water
2 Cloves Garlic
1 Teaspoon Fennel seeds
1 Teaspoon Cracked black pepeprcorns
2 teaspoons Coarse Salt
2 Tablespoons Olive oil
4 6 ounce Swordfish steaks
Select a large firm mango. With a sharp knife cut the mango cheeks from either side of the stone. Continue to cut the remaining mango flesh fingers from each side of the mango. With the skin on, cut 4 thick slices from each cheek. Set these aside to be grilled. Trim the skin from the remaing mango to use in the brine.
To prepare the Brine
Using a blender puree the mango pieces, lime, water, garlic, fennel seeds, black pepper, and salt on high speed for about 30 seconds. Place the swordfish in a large zip lock bag. Pour the brine into the bag, close and refrigerate for up to 1 hour.
To grill the Swordfish
Preheat the grill very hot. Remove the swordfish from the brine and pat dry. Brush the olive oil on the swordfish steaks and place on the hottest part of the grill. After 2 minutes, turn the swordfish steak over with a spatula. Allow 3- 4 minutes of grilling time on the 2nd side then move the steaks to a lower heat on the side of the grill. Cook for 2-3 minutes longer until cooked through. Brush the remaining olive oil on the mango slices and grill for 2 minutes over high heat on each side until lightly glazed.