Grilled jerk swordfish caribbean

4 servings

Ingredients

Quantity Ingredient
1⅓ pounds Swordfish steaks
4 tablespoons Jerk marinade
8 ounces Can pineapple tidbits, drained, reserve juice
1½ 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

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