Mango BBQ'd-Grilled Swordfish

Ingredients

• 2 cups barbecue sauce 
• 14 ounce canned tomatoes peeled chopped canned
• 1 teaspoon chili powder 
• 0.5 tablespoon cumin seeds toasted
• 1 tablespoon t brown sugar dark
• 0.3 cup dijon mustard 
• 0.3 cup basil fresh chopped
• 1 clove garlic minced
• 1 tablespoon pepper black
• 0.5 tablespoon paprika hot
• 1  mangos peeled sliced for garnish
• 0.3 cup blackstrap molasses 
• 2 tablespoons olive oil pure
• 0.3 cup orange juice fresh
• 0.5 large onion red chopped
• 2 tablespoons soya sauce 
• 2 tablespoons sugar 
• 28 ounce equal sizes of swordfish trimmed
• 0.5 cup citrus champagne vinegar 
• 1 tablespoon worcestershire sauce 

Equipment

• food processor
• sauce pan
• blender
• grill
• grill pan

Directions

1. Heat a large heavy saucepan over medium heat, add the oil and onion and stir. Then let the onions caramelize, without stirring.
2. Add the garlic and stir for about 1 minute.
3. Add all of the remaining BBQ sauce ingredients, bring to a boil, then reduce the heat and simmer for 50 to 60 minutes, stirring occasionally, until you have a little over 3 cups sauce. Leave chunky or puree in a blender or food processor. Set aside to cool.
4. Remove the swordfish steaks from the refrigerator and let sit for 30 minutes at room temperature before cooking them.
5. Prepare an outdoor grill for grilling over medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish steaks for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until browned on the outside and cooked through.
6. Transfer to warm serving plates and spoon some of the mango BBQ sauce around the fish.
7. From My Key West Kitchen: Recipes and Stories by Norman Van Aken and Justin Van Aken. Text © 2012 by Norman Van Aken; photographs © 2012 by Penny De Los Santos. Published in 2012 by Kyle Books.