Free Recipe Grilled Jerk Swordfish Caribbean
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Grilled Jerk Swordfish Caribbean Recipe
1 lb To 1 1/3 lb swordfish steaks
3 tb To 4 tb bottled jerk
-marinade
8 oz Can pineapple tidbits
-drained, liqu; id reserved
1-1/2 c Chicken broth
1 c Long-grain white rice
1 sm Red bell pepper; cored
-seeded and diced
6 Whole allspice berries (opt)
2 Green onions; chopped or
2 tb Cilantro; chopped
1 Lime; cut into 4 wedges
Grilled Jerk Swordfish Caribbean Preparation
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 t o 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 to 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 to 15 minutes, place the 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, 2 to 3 minutes more for 3/4-inch-thick steaks (or broil, without turning, for 6 to 8 minutes). Fluff the rice with a fork, stir in the green onions and spoon onto individual plates. Transfer the swordfish to the plates and garnish with lime wedges. Simply Seafood Fall 1994 Posted to MM-Recipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999
Cooking Temperature:
Recipe Serves: 4
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