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"Grilled swordfish and roasted sweet potatoes get a boost from Caribbean-inspired ingredients. The plate is by Canvas, the flatware is by Reed &amp;amp;amp; Barton, the glass is by Vietri, and the napkin is by No. 9 Thompson; the tile surface is by Mosaic House. The first time I tasted sauce chien was in the kitchen at Daniel. Our team comes from all over the world, and we have a tradition of sharing our native recipes at the daily staff meal. On one occasion, a young man from Martinique prepared this classic Caribbean sauce. With its piquant blend of Scotch bonnet chiles, garlic, lime juice, and fresh herbs, sauce chien packs a real punch. It is a wonderfully versatile topping for anything from chicken to a grilled fish steak. I loved the spicy preparation, but I was also intrigued by the unusual name: Chien, after all, is the French word for &amp;quot;dog.&amp;quot; I wondered about the origins of the dish until I came across an article by Florence Fabricant in the New York Times. She explained that the name comes from the French idiom avoir du chien, which means &amp;quot;to have pluck or spirit&amp;quot;\u2014essentially, to have a little something extra. And that&amp;#039;s exactly the role of a sauce chien: to perk up a basic dish like grilled fish and transport us, for dinner at least, to the Caribbean. For me, this Martinique-style swordfish is the perfect meal to serve in late winter, when many of us are dreaming of the sun. The accompanying sweet potatoes get a kick from chile powder and allspice. Meanwhile, I&amp;#039;ve given the sauce chien a twist of its own with the addition of a salad of mangoes and bell peppers, for the perfect balance of spicy and sweet. I&amp;#039;d serve this recipe on a Saturday night with a rum punch, great music for dancing, and pineapple sundaes for dessert. That&amp;#039;s my idea of a staycation: an island-inspired dinner for tous les chiens\u2026or every dog. WHAT TO DRINK Daniel Johnnes, wine director of Daniel Boulud&amp;#039;s restaurants, says that he would pair an &amp;quot;electric&amp;quot; German Riesling with this bold, spicy dish. &amp;quot;With its cornucopia of fruit flavors and refreshing acidity, Leitz R\u00FCdesheimer Magdalenenkreuz Riesling Sp\u00E4tlese 2012 [$23] provides an excellent foil to the heat of the chiles.&amp;quot; An alternative is Hermann J. Wiemer Semi-Dry Riesling 2012 ($17), from New York&amp;#039;s Finger Lakes region: &amp;quot;It&amp;#039;s another nice pairing of sweetness with spice,&amp;quot; he explains.  SWORDFISH \u00C0 LA MARTINIQUE WITH SPICED SWEET POTATOES Serves 4 Swordfish \u00BD tsp. chile powder \u00BD tsp. ground ginger 1 tsp. ground coriander 1 tsp. ground allspice Juice of 3 limes 1 cup olive oil 4 8 oz. swordfish steaks Salt, as needed In a small, dry saut\u00E9 pan, toast the spices over medium heat. Stir in the lime juice and set aside to cool for 5 minutes. Whisk in the olive oil. Place the swordfish in a shallow dish and coat with the mixture. Marinate, covered, in the refrigerator for 2 hours. When ready to serve, preheat a grill to high. Sprinkle salt on both sides of the fish. Grill until well marked and just cooked through, about 3 minutes on each side. Spiced Sweet Potatoes 2 T olive oil 2 T honey Juice of 1 lime \u00BD tsp. cinnamon \u00BD tsp. ground ginger \u00BC tsp. chile powder \u215B tsp. ground allspice 1\u00BD tsp. salt 3 lb. sweet potatoes, peeled, trimmed, and cut into \u00BD-inch pieces Preheat the oven to 400\u00B0F. In a large bowl, whisk together the olive oil, honey, lime juice, spices, and salt. Add the sweet potatoes and toss to coat. Spread the potatoes on a foil-lined baking sheet in a single layer. Roast, stirring occasionally, until the potatoes are tender and caramelized, about 30 minutes. Sauce Chien and Mango Salad 2 Scotch bonnet or habanero chiles, seeds and ribs removed* 1 small onion, peeled and coarsely chopped 2 cloves garlic, peeled 1 bunch cilantro, leaves picked, rinsed, and patted dry Juice of 3 limes 3/4 cup olive oil 2 Roma tomatoes, peeled, seeded, and finely diced 2 ripe mangoes, peeled and julienned 2 red bell peppers, thinly sliced 2 yellow bell peppers, thinly sliced Salt Place the chiles, onion, garlic, and half the cilantro leaves in a food processor and pulse until finely chopped. Transfer to a bowl and whisk in the lime juice, olive oil, and tomatoes. Season with salt to taste. In another bowl, toss the mangoes and peppers with the remaining cilantro and one-third of the sauce; season with salt if needed. Top each swordfish steak with some of the mango salad, and serve with the potatoes and remaining sauce chien on the side. *Be sure to wash your hands and cutting board thoroughly after trimming the chiles, and keep their natural oils away from your face. Plus, see MORE RECIPES from Daniel Boulud. "^^<http://www.w3.org/2001/XMLSchema#string>
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