Grilled Jerk Swordfish with Pineapple Rice

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 to 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. 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 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-thicksteaks (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 plates and garnish with lime wedges.