Grilled Jerk Swordfish Caribbean Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/3 lbs: Swordfish steaks,
4 tbsp: Jerk marinade,
8 ounce: Can pineapple tidbits, drained, reserve juice
1 1/2 cup: Chicken broth,
1 cup: Long-grain white rice,
1 small: Red bell pepper, core, seed, dice
6: Whole allspice berries --,
, optional
2: Green onions, chopped
1: Lime, cut in wedges
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 to 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, 18-20 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 12-15 minutes, place 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 (or broil, without
turning, for 6-8 minutes). Fluff the rice with a fork, stir in the
green onions and spoon onto individual plates. Transfer the
swordfish to plates and garnish with lime wedges.
Note: Bottled jerk sauce instantly turns ordinary fish into a spicy
Caribbean treat.
Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994
From: Marjorie Scofield Date: 06-25-95 (21:16) (160)
Fido: Recipes
Source from luhu.jp
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 to 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, 18-20 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 12-15 minutes, place 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 (or broil, without
turning, for 6-8 minutes). Fluff the rice with a fork, stir in the
green onions and spoon onto individual plates. Transfer the
swordfish to plates and garnish with lime wedges.
Note: Bottled jerk sauce instantly turns ordinary fish into a spicy
Caribbean treat.
Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994
From: Marjorie Scofield Date: 06-25-95 (21:16) (160)
Fido: Recipes
Source from luhu.jp