Ingredients

• 1 (8-ounce) swordfish steak
• 4 sprigs fresh cilantro, plus 1 tablespoon chopped fresh cilantro leaves
• 4 tablespoons jerk seasoning, pre-packaged
• 1 mango
• 1/2 cup ripe pineapple, diced
• 1 tablespoon red onion, sliced
• 1 teaspoon jalapeno, diced small
• 1/4 cup orange juice
• 1 lime, juiced
• Kosher salt
• Yellow Wax and Blue Lake Beans in Chipotle Butter, recipe follows

Directions

Yellow Wax and Blue Lake Beans in Chipotle Butter:

5 yellow wax beans

5 blue lake beans

1/4 pound unsalted butter

1 tablespoon chipotle, canned in adobo sauce

2 cloves garlic

1 teaspoon kosher salt

Bring a medium pot of salted water to a boil. Remove the ends of the beans and slice the beans in half on the bias. Blanch the beans in the boiling water for a couple minutes. When tender, shock the beans in iced water to stop them from cooking further. Reserve the boiling water. Place the butter, chipotle, garlic cloves, and salt in a medium stainless steel bowl over the boiling water. Allow the butter to melt. Pour contents into a blender, and blend on high speed until smooth. Refrigerate.

To plate the beans, heat 1 tablespoon of the chipotle butter in a saute pan on medium heat. Add the beans and toss in the butter. Cook until the beans are hot and the butter is slightly browned.