Jamaican jerk swordfish with orange mango salsa and arugula

1 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 Swordfish; (6-ounce) 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

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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