Jamaican jerk swordfish with orange mango salsa & arugula

1 servings

Ingredients

Quantity Ingredient
¼ cup onion; diced
2.00 tablespoon thyme
¼ cup green onion; sliced thin
2.00 jalapenos; seeded and diced
1.00 teaspoon allspice
1.00 teaspoon cinnamon
1.00 teaspoon nutmeg
1.00 teaspoon cracked black pepper
2.00 tablespoon jamaican jerk spice; (recipe above)
2.00 swordfish; (6-ounce) steaks, about
1.00 oil for grilling
3.00 oranges; juiced
2.00 ripe mangos; diced
¼ cup cilantro; chopped
1.00 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.

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