• Ingredients
  • Swordfish
  • 1 ½ pounds swordfish steaks
  • Salt and pepper
  • 2 Tablespoons olive oil
  • 1 Tablespoon fish sauce
  • 1 lime, juiced
  • 2 teaspoons dried turmeric
  • 1 Tablespoon sugar
  • Rice Paper Rolls
  • 1 package rice papers
  • 3 cups rice noodles, blanched and cooled
  • 1 cucumber, julienned
  • 2 jalapenos, sliced into thin rings
  • 1 Avocado, thinly sliced
  • 1 carrot, julienned
  • Turmeric
  • Dipping Sauce
  • 1 mango, diced let’s discuss if he does on camera
  • ¼ cup water
  • ¼ cup rice wine vinegar
  • 1 lime, juiced
  • 2 thai bird chilis, minced
  • ¼ cup fish sauce
  • 2 Tablespoons sugar


  1. Method:
  2. Swordfish
  3. Add the swordfish to a large dish.
  4. In a small bowl whisk together the olive oil, fish sauce, lime juice, turmeric, sugar, salt and pepper.
  5. Pour the marinade over the swordfish, rubbing it into the coat.
  6. Place the fish in the refrigerator and marinate for 30 minutes.
  7. Heat the grill to high heat and cook the swordfish for 2-3 minutes per side, until the fish is cooked to medium doneness and has a nice charred crust.
  8. Slice the swordfish and set aside.
  9. Rice Paper Rolls
  10. Fill a shallow dish with warm water.
  11. Working with one rice paper at a time, soak the paper in the water until soft.
  12. Place the rice paper on a clean work surface and add a pile of rice noodles to the center, about 1 inches wide and 3 inches long.
  13. Place a few cucumber slices, jalapeno slices, avocado slices and carrot.
  14. Sprinkle with turmeric and swordfish.
  15. Fold in the top and bottom of the rice paper and then the sides, roll and seal.
  16. Repeat with remaining ingredients.
  17. Dipping Sauce
  18. Add the mango to a blender with the water and blend until smooth.
  19. Use a fine mesh strainer to strain the mango puree into a medium sized glass bowl.
  20. Add the rice vinegar, lime juice, fish sauce, sugar and chils.
  21. Stir to combine.