| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Jamaican | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Onion, diced |
| 2 | T | Thyme |
| 1/4 | c | Green onion, sliced thin |
| 2 | Jalapenos, seeded and diced | |
| 1 | t | Allspice |
| 1 | t | Cinnamon |
| 1 | t | Nutmeg |
| 1 | t | Cracked black pepper |
| 2 | T | Jamaican Jerk Spice, recipe |
| above | ||
| 2 | Swordfish, 6-ounce steaks | |
| about 1 1/2 inches thick | ||
| Oil for grilling | ||
| 3 | Oranges, juiced | |
| 2 | Ripe mangos, diced | |
| 1/4 | c | Cilantro, chopped |
| Salt and pepper | ||
| 1/2 | Arugula, cleaned |
INSTRUCTIONS
These are some pretty good recipes for chileheads. The original recipes were from Emeril, but I have kicked it UP! I have used Hbs dried and powdered for the Jerk Spice mixture. If I had access to Datil Peppers I think that would be the best! Combine first 8 ingredients in a bowl or in a food processor. Season swordfish with jerk spice and drizzle with oil. Place on grill for 3 minutes. Spoon 1/4 of rub on each fish and flip to other side. Spoon the rest of the rub on each fish and cook 1 minute. Remove and serve over salsa. For the salsa, heat orange juice in pan over the grill until warm. Add mangos, cilantro and salt and pepper and let cook for 3 minutes without boiling. Spoon onto plate and over arugula. Place swordfish over salsa. Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 606
Calories From Fat: 30
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 660.1mg
Potassium: 1983.8mg
Carbohydrates: 151.6g
Fiber: 20.9g
Sugar: 127.9g
Protein: 10.3g