Name: Mango-Barbcue–Grilled Swordfish
Yield: Serves 4, plus leftover BBQ sauce
Ingredients: 2 tablespoons pure olive oil; 1/2 large red onion, chopped; 1 clove garlic, minced; 1/4 cup fresh orange juice; 1 tablespoon ground black pepper; 1/2 cup white wine vinegar; 1 tablespoon dark brown sugar; 1/2 tablespoon Hungarian hot paprika; One 14-ounce can peeled plum tomatoes, chopped; 1 1/2 cups diced ripe mango; 2 tablespoons sugar; 1/4 cup Creole or Dijon mustard; 1/4 cup molasses; 1 teaspoon chili powder; 2 tablespoons soy sauce; 1 tablespoon Worcestershire sauce; 1/4 cup chopped fresh basil; 1/2 tablespoon freshly toasted and ground cumin seeds; Four 7- to 8-ounce swordfish steaks, trimmed; Scant 2 cups Mango BBQ Sauce; 1 mango, peeled and sliced, for garnish

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Photo by Penny De Los Santos

NVA: Mangoes originated in India, but today they are loved in cuisines all over the world. The Sanskrit word for mango is amra, meaning "of the people." I think barbecue means "of the people" in America so I have united them here. Justin and I demonstrate this dish at mango festivals from time to time. The bonus: We always bring a bowl of it premade so that the guests can have a taste. That means the batch we make up on stage comes home. You'll be left with half of the BBQ sauce from this recipe, but you'll be pleased as you can use it on any kind of thing in the world that you might barbecue. It is outrageously good on a burger.

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