How To Make Fig-Glazed Grilled Swordfish, Fig Salsa, & Fingerling Potato and Green Bean Hash - Best

Ingredients

• For the fig salsa:
• 6 large firm Black Mission figs, diced
• 2 Tbs. chopped red onion
• 1 Tbs. seeded and chopped jalapeño
• 1 Tbs. chopped shallot
• 1 Tbs. chopped ginger
• 2 Tbs. chopped scallions
• 2 Tbs. chopped cilantro
• 2 Tbs. fresh lime juice
• 1 tsp. sugar
• Pinch kosher salt and black pepper
• For the fig glaze:
• 5 large Black Mission figs, cut in half
• 1 cup port
• 1 cup red wine
• 1 Tbs. roughly chopped ginger
• 1 Tbs. roughly chopped shallot
• 1 sprig thyme
• 1 Tbs. sugar
• 2 Tbs. unsalted butter, diced
• Kosher salt and black pepper
• For the fingerling potato & green bean hash:
• 1 Tbs. olive oil
• 1 tsp. chopped garlic
• 1 tsp. chopped shallot
• 2 cups blanched green beans, cut in 1/2-inch lengths
• 8 fingerling potatoes, cut in half lengthwise and roasted
• 1/4 tsp. chopped fresh thyme
• 2 Tbs. unsalted butter, diced and at room temperature
• Kosher salt and freshly ground black pepper
• For the fish:
• 2 (5-oz.) local swordfish steaks, approximately one inch thick
• Kosher salt and pepper
• 2 Tbs. unsalted butter