Jamaican jerk swordfish with orange mango salsa and arugula
1 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 | Swordfish; (6-ounce) 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
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.