Jamaican jerk swordfish with orange mango salsa & arugula
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | onion; diced |
| 2.00 | tablespoon | thyme |
| ¼ | cup | green onion; sliced thin |
| 2.00 | jalapenos; seeded and diced | |
| 1.00 | teaspoon | allspice |
| 1.00 | teaspoon | cinnamon |
| 1.00 | teaspoon | nutmeg |
| 1.00 | teaspoon | cracked black pepper |
| 2.00 | tablespoon | jamaican jerk spice; (recipe above) |
| 2.00 | swordfish; (6-ounce) steaks, about | |
| 1.00 | oil for grilling | |
| 3.00 | oranges; juiced | |
| 2.00 | ripe mangos; diced | |
| ¼ | cup | cilantro; chopped |
| 1.00 | salt and pepper | |
| ½ | bunch | arugula; cleaned |
Directions
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 ¼ 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@... on Dec 4, 1998, converted by MM_Buster v2.0l.
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