Jamaican jerk swordfish with orange mango salsa and arugu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Onion, diced |
| 2 | tablespoons | Thyme |
| ¼ | cup | Green onion, sliced thin |
| 2 | Jalapenos, seeded and diced | |
| 1 | teaspoon | Allspice |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Nutmeg |
| 1 | teaspoon | Cracked black pepper |
| 2 | tablespoons | Jamaican Jerk Spice (recipe |
| Above) | ||
| 2 | (6-ounce) swordfish steaks, | |
| About 1 1/2 inches thick | ||
| Oil for grilling | ||
| 3 | Oranges, juiced | |
| 2 | Ripe mangos, diced | |
| ¼ | cup | Cilantro, chopped |
| Salt and pepper | ||
| ½ | bunch | Arugula, cleaned |
Directions
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.
EMERIL GRILLS SHOW #EG03