Recipe: Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula

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Yield: 1 Servings

1/4 c Onion; diced
2 tb Thyme
1/4 c Green onion; sliced thin

      2    Jalapenos; seeded and diced
      1 ts Allspice
      1 ts Cinnamon
      1 ts Nutmeg
      1 ts Cracked black pepper
      2 tb Jamaican Jerk Spice; (recipe
           -- above)
      2    Swordfish; (6-ounce) steaks,
           -- about 1 1/2 inches thick
           Oil for grilling
      3    Oranges; juiced
      2    Ripe mangos; diced
    1/4 c  Cilantro; chopped
           Salt and pepper

1/2 bn Arugula; cleaned

These are some pretty good recipes for chileheads. The original recipes were from Emeril, but I have kicked it UP! I have used Hbs dried and powdered for the Jerk Spice mixture. If I had access to Datil Peppers I think that would be the best!

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

Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted by MM_Buster v2.0l.

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