Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula Recipe

ingredients

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 swordfish steaks (6 ounce size), 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
2 tablespoons Jamaican Jerk Spice (below)

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

directions

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 rub on each fish serving and flip to other side. Spoon the rest of the rub on each fish serving and cook for 1 minute. Remove and serve over salsa.

For 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.

For Jamaican Jerk Spice: Combine spices in a bowl by hand or in food processor. Store in an airtight container.

nutrition data

Nutritional data has not been calculated yet.

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