Jamaican jerk swordfish with orange mango salsa and arugu

4 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 (6-ounce) swordfish 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

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.

EMERIL GRILLS SHOW #EG03

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