I need a special

Any chefs out there tonight that would like to recommend some advice? Here is the story, I have some fresh mango's to use with grilled sword. I'm tired of the salsas, ragouts, and the dreaded chutney. I'm wondering if the following is feasable: Grilled Swordfish, blackberry and mango coulis, with.......?
I need something here, I usually don't have this much trouble, but I guess I'm just inbetween conventional and avant-garde with this dish. Thanks, any help would be great. It's only 12:30am on the eastcoast, so I know there are some chefs that just got finished a long Friday night.

_sous chef in need

[Nicko]

The grilled swordfish sounds great, but the blackberry coulis doesn't sound good at all. I think the addition of the mango coulis is a nice touch. My style has always been a "Less is more" approach so why not just stick with the mango. Instead of a coulis though I might try serving the grilled swordfish on a bed of mango hash. Garnish it as you like.

[m brown]

I know it's probibly too late but, marinate the sword in a lime mojo, grill. chop the mango with scallions, ginger and cilantro. make up some black rice or sticky rice. wrap the rice in nori and serve like a giant piece of sushi topped with the sword and top that with the fruit chop. drizzle the plate with a blackberry, soy, rice wine vinegar & sesame oil vinegarette.

[m brown]

PS Love your name!

Thanks to all those applied some much needed advice. What I actually did was, [honey lime} marinated grilled sword, mango coulis, port wine emulsion, sweet leeks.
It was great, simple but our customers seemed to love it. Thanks again guys.