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Grilled Jerk Swordfish Caribbean



  • Prep Time: N/A
  • Cooking Time: N/A

Grilled Jerk Swordfish Caribbean

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.

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

Serves:

4 Servings
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