Fish: JAMAICAN JERK SWORDFISH WITH ORANGE MANGO SALSA AND ARUGULA by Recipe Cottage

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	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.