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Print this Recipe    Jerk Swordfish

JAMAICAN JERK SWORDFISH WITH ORANGE MANGO SALSA AND ARUGULA

1/4 cup onion, diced
2 tablespoons thyme
1/4 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 below)
2 (6-ounce) swordfish steaks, about 1 1/2 inches thick
Oil for grilling
3 oranges, juiced
2 ripe mangoes, diced
1/4 cup cilantro, chopped
Salt and pepper
1/2 bunch arugula, cleaned

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 1/4 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 mangoes, cilantro and salt and pepper and let cook for 3
minutes without boiling. Spoon onto plate and over arugula. Place
swordfish over salsa.


JAMAICAN JERK SPICE

2 tablespoons cayenne pepper
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
1 teaspoon allspice, ground
2 teaspoons chives, dried
2 teaspoons thyme, dried
1 tablespoon sugar
1 tablespoon dried minced onion
1 tablespoon salt

Combine spices in a bowl by hand or in food processor. Store in an
airtight container.

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8 of 13 people found the following review helpful:
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Great combination of flavors!, March 29, 2004 - 04:39 PM
Reviewer: Nick from New Jersey
I'm partial to jerk spice anyway, but the combination of the fiery Cayenne pepper and the sweet orange/mango salsa was fantastic! I also really like the tang that the cilantro brings. Pretty easy to prepare and can be used with lots of different kinds of meat or fish, as long as they're not too strong-tasting themselves. This is destined to become a summertime grilling staple in our backyard. Try it!

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