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!