Tamarind glazed swordfish with lime, cilantro and tamarind sauce
Fish second courses
The combination of primary ingredients for the sauce here is inspired by Dana Jacobi's Indonesian Beggars' Chicken clay pot recipe, which has been a favorite of my immediate family for several years. We use the sauce on chicken and fish - roasted, baked, broiled, grilled, you name it -- on a regular basis. Try it and you'll see why. The sauce isn't pretty, but it smells and tastes heavenly. Make sure to serve some brown rice or a grain with this. You'll want it, as a means to deliver more sauce. This glaze and sauce work really well with mahi mahi filets, too, by the way. Each side will need less time on the grill, of course. Enjoy!! ;o) - Antonia James
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