| 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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