Grilled Swordfish with a Mango Sherry Sauce

So this happened last week and it was yum and easy!

Grilling Swordfish is a good way to cook this type of fish as it's so thick and if you do it at a high heat you can literally watch it cook on the side of the steak. I use a grill pan that has these ridges in it which make those nice grill lines on the fish. Of course, outside grilling is great too.

I grilled this in a flower herb butter that I made a few weeks ago , which I can talk about in another post, but definitely butter is best! (Can do with coconut oil too, or whatever you like to use)

Then in a saucepan put a dollop of butter, and some sherry and then slice a medium size shallot in there and let sauté for a few minutes.

Then add a cup of mango juice (or passion fruit juice or guava juice or whatever you like) and let it cook down ,basically making a reduction of the juice til it begins to thicken. You want to keep your eye on it and give it a stir every once in awhile.

It should thicken up and if you need to give it a little push add a splash of sweet chili sauce. Ladle it onto the plate and then place the swordfish on top for a fancy look and enjoy! I think next time I am going to do it with pineapple juice and grill some pineapple slices along with the fish. I chopped fresh parsley and purple basil on top for garnish and served with a creamy risotto  parmesan.

Enjoy!!