| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Caribbean | Fish | 4 | Servings |
INGREDIENTS
| 1 | lb | To 1 1/3 lb swordfish steaks |
| 3 | tb | To 4 tb bottled jerk marinade |
| 8 | oz | Can pineapple tidbits drained, liqu; id reserved |
| 1 1/2 | c | Chicken broth |
| 1 | c | Long-grain white rice |
| 1 | sm | Red bell pepper; cored seeded and diced |
| 6 | Whole allspice berries (opt) | |
| 2 | Green onions; chopped or | |
| 2 | tb | Cilantro; chopped |
| 1 | Lime; cut into 4 wedges |
INSTRUCTIONS
Rinse the fish in cold water and pat dry with paper towels. Brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside. Preheat a charcoal grill or broiler. Add enough chicken broth t o the reserved pineapple juice to measure 2 cups. Stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes (or cook in a rice steamer). Take from the heat and let stand until ready to serve; discard the allspice berries. When the rice has cooked 12 to 15 minutes, place the fish on a lightly oiled grill and cook 3 minutes. Turn over and cook until the fish is just barely opaque but still moist in the center, 2 to 3 minutes more for 3/4-inch-thick steaks (or broil, without turning, for 6 to 8 minutes). Fluff the rice with a fork, stir in the green onions and spoon onto individual plates. Transfer the swordfish to the plates and garnish with lime wedges. Simply Seafood Fall 1994 Posted to MM-Recipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999
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