TABASCO®-Kissed Swordfish Brochettes

Ingredients Weight Measure
Coriander seeds, whole 1 Tbsp.
Gin 1/4 cup
Rice wine 1/4 cup
Ginger, fresh, peeled, chopped 1/4 cup
Tamarind pulp 1 Tbsp.
Cinnamon stick 1 ea.
Kosher salt 2 tsp.
Honey 1 Tbsp.
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Vegetable oil 2 Tbsp.
Canned coconut milk 1/2 cup
Plain yogurt 1 Tbsp.
Wild swordfish steaks, fresh 5 lbs.

Grilled Papaya-Pineapple Salsa

Ingredients Weight Measure
Lime, juice of 1 ea.
Honey 1 Tbsp.
Rice wine vinegar 1/2 tsp.
Kosher salt 1-1/2 tsp.
TABASCO® brand Habanero Sauce 1/4 tsp.
Red pepper, small dice 4 oz.
Shallot, minced 8 oz.
Cilantro, fresh 3 Tbsp.
Pineapple, sliced 1/2" thick 1 lb.
Papaya, fresh, ripe, sliced, 1/2" thick 1 lb.

Tamarind Beurre Blanc

Ingredients Weight Measure
Shallots, minced 1/2 cup
Tamarind pulp (comes in block form) 2 Tbsp.
White wine or rice wine 2 cups
Honey 1 Tbsp.
Rice wine vinegar 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 1/2 tsp.
Kosher salt to taste
Butter 6 oz.

Coconut Rice

Ingredients Weight Measure
Vegetable oil 6 Tbsp.
Shallots, chopped 1 cup
Garlic cloves, skin on 2 ea.
Ginger, fresh, 1/4" slices 6 slices
Fenugreek, whole 2 Tbsp.
Jasmine rice 2-1/2 cups
Honey 2 Tbsp.
Kosher salt 1 Tbsp.
Chicken stock 1 cup
Coconut milk 2 cups
Water 2 cups
TABASCO® brand Original Red Sauce 1 dash

Kafir Lime Raita

Ingredients Weight Measure
Organic whole milk yogurt 1 cup
Honey 2 tsp.
Kosher salt 1-1/2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 tsp.
Spearmint, fresh, chopped 1 Tbsp.
Rice wine vinegar 1/2 tsp.
Kaffir lime leaf, fresh, finely powdered 1/4 tsp.


  1. For the TABASCO®-Kissed Swordfish Brochettes, in a medium sauté pan, heat coriander seeds until fragrant. Remove from pan. Allow to cool slightly. Add gin and wine. Return to stove. When hot, tilt toward flame to ignite (if you have a gas range, use a lighter). Turn off heat. Add coriander seeds, ginger, tamarind, cinnamon stick and salt and let cool slightly. Add honey, TABASCO® Garlic Pepper Sauce, oil, coconut milk and yogurt. Chill. Remove the cinnamon stick. Blend and strain.
  2. Remove skin from swordfish. Slicing against the grain, cut the fish into 1 to 1-1/2 oz. pieces. Marinate the fish in above mixture for 4 to 12 hours in a sealed container in the refrigerator. Skewer on either metal or wood skewers. Grill until opaque and flaky but a little underdone on the interior (carryover cooking will occur).
  3. For the Grilled Papaya-Pineapple Salsa, mix lime juice, honey, rice wine vinegar, salt and TABASCO® Habanero Sauce and combine in large bowl. Add red peppers and shallots. Chop and add cilantro. Refrigerate. Grill pineapples and papayas and allow to cool. Small dice and add to salsa bowl. Adjust seasoning as necessary. Refrigerate until ready to plate.
  4. For the Tamarind Beurre Blanc, combine shallots, tamarind pulp, wine, honey, vinegar, TABASCO® Chipotle Pepper Sauce, and 1/4 tsp. salt in a stainless steel saucepan. Reduce to au sec (almost dry). If mixture becomes completely dry, add a tablespoon of water and stir. Over low heat, with a wire whip, slowly whisk in the butter. The goal is to maintain a low temperature, create an emulsion and not break the sauce (cause the butter fats to separate from the other ingredients). Adjust salt to taste and add a little more honey if too tart. Strain. Keep warm.
  5. For the Coconut Rice, heat oil in a medium pot with a tight-fitting lid. Add shallots, garlic, ginger and fenugreek and sauté on medium heat. The shallots should not develop much color. Add the rice and stir to combine. Add the remaining ingredients and stir. Adjust salt if necessary by tasting the liquid. Bring to a boil; then cover and reduce heat to a simmer. Cook for 15 minutes or until all moisture is absorbed. Let sit for at least 15 minutes. Fluff and serve.
  6. For the Kaffir Lime Raita, whisk all ingredients together. Let sit, covered, in refrigerator overnight.

Yield: 12 servings