Thai Swordfish Wraps - cooking recipe

Ingredients

RUB
1 tablespoon brown sugar or 1 tablespoon sugar substitute
2 teaspoons whole coriander seeds
1 teaspoon whole black peppercorn
1 teaspoon mustard seeds
1/2 teaspoon celery seed
PREPARE FISH FOR GRILLING
2 (10 ounce) swordfish fillets
olive oil
salt
PLATTER ARRANGEMENT
12 boston lettuce or 12 bibb lettuce
3 ounces dry vermicelli (cooked as directed on package)
1 sprig fresh cilantro
1 cup carrot, shredded
1 cup bean sprouts
lime wedge
1 leaf fresh basil
1 cup cucumber, partially peeled, seeded and sliced into half-moons
CHILE GARLIC SAUCE
2/3 cup sugar
1/2 cup water
1/2 cup rice, vinegar
1 tablespoon garlic, minced
1/2 teaspoon kosher salt (to taste)
3 tablespoons fresh lime juice (not the bottled kind)
1 tablespoon fish sauce
1/2 - 1 teaspoon red pepper flakes

Preparation

CHILE GARLIC SAUCE (MAKE AHEAD):
Combine sugar, water, vinegar, and salt in a saucepan.
Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
Cool sauce to room temperature, then stir in remaining ingredients.
Chill until ready to serve.
Preheat grill to high.
MAKE RUB:
Pulse sugar and spices in a coffee-grinder until coarsely ground.
PREPARE FISH:
Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
Don't move the fillets around too much or the rub will stick to the grates--not the fish.
Grill fillets about 4 minutes per side.
Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
THE PLATTER:
Moving clockwise starting at 12 o'clock:
12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
Serve with Chile Garlic sauce in several bowls around the platter.