Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula
I think the only thing that comes close to the thrill of catching a swordfish on rod and reel is getting to eat a really well prepared meal made from your catch!
INGREDIENTS
- 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
- 2 Swordfish; (6-ounce) steaks
- Oil for grilling
- 3 Oranges; juiced
- 2 Ripe mangos; diced
- 1/4 c Cilantro; chopped
- Salt and pepper
- 1/2 bn Arugula; cleaned
- 1/4 onion finely diced
Instructions
Combine first 8 ingredients in a bowl or in a food processor. Season the Swordfish with jerk spice and drizzle with oil. Place on the grill for 3 minutes. Spoon 1/4 of the rub on each fish and flip to the other side. Spoon the rest of the rub on each fish and cook for 1 minute. Remove and serve over salsa. For the salsa, heat orange juice in a pan over the grill until it is warm. Add mangoes, cilantro and salt and pepper and let it cook for 3 minutes without boiling. Spoon onto plate over arugula then top it off with the Swordfish.
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