From: Chef Allen Susser, Chef Allen's, Aventura, FL. Yield: 12 servings. 12 unripe, firm mangos, peeled and pitted* ¾ cup freshly squeezed lime juice 1½ cups cold water 1 Tbsp. cracked black peppercorns 2 Tbsp. coarse salt 6 cloves garlic 12 6-oz. swordfish steaks 6 Tbsp. olive oil, divided 3 unripe, firm mangos, peeled, pitted and cut into ½" slices* as needed for garnish, Italian parsley For marinade: Using a blender, combine mango, lime, water, black pepper, salt and garlic ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.