Sweet, tart and bright tasting, this dish features seviche-style fish and mangoes over dressed greens. The essence of coconut, rather than its flesh, is used to marinate the fish.
If you don't want to bother with a fresh coconut, you can skip the steps for creating the coconut liquid and use 7 ounces of low-fat coconut milk instead. The recipe calls for 7 hours of marinating time and involves about 30 minutes of prep work.
- 1 small coconut
- 1 cup hot water
- 1 pound 2 ounces swordfish fillets, skin removed
- 6 medium limes
- 1 sprig flat-leaf parsley, chopped
- 1 bunch cilantro, coarsely chopped
- 6 basil leaves, cut into very thin strips (julienne)
- 1 Scotch bonnet chili pepper, seeded and finely chopped
- Freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon acacia or wildflower honey
- 1 tablespoon olive oil
- Pinch ground cinnamon
- 1 cup mixed salad greens
- 2 mangoes, peeled, seeded and cut into strips
Break open the coconut and grate the flesh. Pour the hot water over the grated coconut and let stand until the water has completely cooled.
Meanwhile, cut the swordfish fillets crosswise and then into 1/2-inch strips; place them in a shallow dish. Use your hand to press-roll the limes on the work surface a few times (to coax out their juice), then cut them in half lengthwise. If desired, set aside a few slices for use as a garnish; squeeze the rest and pour the juice over the swordfish. Cover the fish with plastic wrap and marinate in the refrigerator for 2 hours.
Place the cooled coconut flesh in a clean cloth and squeeze to remove as much liquid as possible (reserve the coconut flesh for another use, if desired). Pour that liquid over the marinating swordfish strips. Reserve a little parsley and cilantro for garnish, then add the remaining parsley and cilantro to the fish along with the basil and chili pepper. Season with salt and pepper to taste. Mix well. Cover and refrigerate for 5 hours.
Combine the balsamic vinegar with the honey in a small saucepan over low heat, then add the olive oil and the cinnamon. Season with salt and pepper to taste; mix well and warm through. Remove from the heat and allow to cool slightly, then add the salad greens and stir gently to coat evenly.
Immediately arrange the salad greens on individual plates. Drain the swordfish strips, discarding the marinade. Place the swordfish and mango atop the greens and sprinkle with the reserved chopped parsley and cilantro. Garnish with a few thin slices of lime, if desired.
Adapted from "Creole," by Babette de Roziaeres (Phaidon, 2007).
Tested by Geneva Collins.
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