How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon habanero powder
2 teaspoons coarse black pepper
2 teaspoons dried thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
2 cups red wine vinegar
2 cups white wine vinegar
3 cups sugar
2 coarsely chopped habanero chilies
1/2 cup coarsely chopped fresh mint leaves
4 swordfish steaks (8 ounces each)
MAKE THE FISH
Combine all ingredients in a medium bowl.
Place both vinegars and sugar in a medium non-reactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 3/4 and thick. Carefully transfer the mixture to a blender. Add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
Preheat grill to medium-high or heat grill pan over medium-high heat. Rub one side of each steak with 1 tablespoon of the jerk rub and drizzle with canola oil. The extra rub can be stored in an airtight jar for up to one month. Grill, rub-side down for 2 to 3 minutes or until golden brown. Brush with some of the habanero-mint glaze. Turn the swordfish steaks and continue grilling for 3 to 4 minutes for medium-well done fish. Brush with more glaze and serve immediately.