Grilled Swordfish and Avocado with Mango Salsa

austin87 · April 23, 2015, 08:48:12 PM

Kind of forgot to take pics until everything was off the grill. Started a full mini-chimney of K Comp and added it on top of the leftover coals from the last cook for a high heat cook on the 18.5" OTG.

While the coals were getting going I whipped up a mango salsa:

1 mango cut into 1/2" chunks
1/2 small red onion, finely chopped
10 or so cherry tomatoes, halved or quartered depending on size (they were just leftovers to get rid of)
small fistfull of cilantro, very finely chopped
1 habanero, very finely chopped
1 serrano pepper, very finely chopped
juice of 3 limes
salt and pepper to taste

Started the avocado halves indirect, then added a mesquite chunk for a little smoke on the very sturdy swordfish. The pieces were about 1" thick and cooked for 5 minutes on the first side and 4 on the second. Also made a little couscous.

As it was resting:

Habanero Sculpin IPA to go with the meal.

Plated, couscous on the bottom, swordfish on top covered with the mango salsa, and a grilled avocado on the side.

Have a great night, go Warriors!

Troy · April 23, 2015, 09:45:51 PM

it looks amazing.

how was the habanero sculpin? I haven't seen that one around, but I LOVE sculpin

austin87 · April 23, 2015, 10:11:01 PM

@Troy the Habanero Sculpin is really good. I don't think it's an ass kicker on heat, but you can smell the pepper on the nose and it goes down with a nice warmth. I hadn't seen it before either, I picked it up at Whole Foods today. It was sitting next to a Grapefruit Sculpin which I'm not as excited about, but will definitely have to try at some point. Sculpin is great stuff.

addicted-to-smoke · April 24, 2015, 02:39:02 AM

What a delightful combo there!

Does the avocado separate from the skin fairly easily after being cooked? Worried it'd all turn to mush trying to get it out.

Cuda Dan · April 24, 2015, 05:28:59 AM

Nice job on the Grilled Swordfish and Avocado with Mango Salsa. I will have to try some of that beer!

austin87 · April 24, 2015, 08:40:19 AM

@addicted-to-smoke yeah the avocado slides right out with a little nudge from a spoon. It spent 15-20 total minutes on the indirect side of the grill. It gets really creamy and has a texture almost like room temperature butter but I wouldn't call it mushy and it still holds its shape. You could do it less time, just until it's warmed through. I've also done them over direct heat but only when it's pretty low.

If you weren't sure about the grilled avo you could just chop it up and mix it in with the salsa and that would be pretty good too.

1911Ron · April 24, 2015, 08:46:01 AM

It all looks good. One question when you did the Swordfish was it direct or indirect?

austin87 · April 24, 2015, 09:26:19 AM

@1911Ron swordfish was direct over the coals and they were good and hot

Craig · April 24, 2015, 09:59:41 AM

That all looks awesome!

SixZeroFour · April 24, 2015, 10:03:07 AM

Do you think you could have come up with something a little more creative next time?... I mean... everyone is making GRILLED SWORDFISH AND CADO w/ FRESH MANGO SALSA these days.

In all seriousness though, that is a very impressive cook with a stunning plate-up austin87 - thanks for sharing!

WNC · April 24, 2015, 01:32:29 PM

Quote from: SixZeroFour on April 24, 2015, 10:03:07 AM
Do you think you could have come up with something a little more creative next time?... I mean... everyone is making GRILLED SWORDFISH AND CADO w/ FRESH MANGO SALSA these days.

In all seriousness though, that is a very impressive cook with a stunning plate-up austin87 - thanks for sharing!

Yeah what Six said! That plated shot looks incredible, I'd order that in any restaurant

chuck s · April 25, 2015, 03:24:22 AM

Great job - agree with all above.... Addicted-to-smoke and I will have to surly put this on the short to-do-list!!

chuck s · April 25, 2015, 03:25:51 AM

BTW - really appreciate the details and descriptions!! Helps us newbies...

coldkettle · April 25, 2015, 03:17:59 PM

Some good looking grilling there! And the beer is on my list! Everything looks great!

1buckie · April 25, 2015, 04:38:48 PM

Quote from: SixZeroFour on April 24, 2015, 10:03:07 AM
Do you think you could have come up with something a little more creative next time?... I mean... everyone is making GRILLED SWORDFISH AND CADO w/ FRESH MANGO SALSA these days.

In all seriousness though, that is a very impressive cook with a stunning plate-up austin87 - thanks for sharing!

Yeah, geez....what a dud.......

Are you kiddin' me?

My taste buds are crumbling at the sight of that !!!!

News:

Grilled Swordfish and Avocado with Mango Salsa