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Ingredients
- 1/4 c. Onion, diced
- 2 Tbsp. Thyme
- 1/4 c. Green onion, sliced thin
- 2 x Jalapenos, seeded and diced
- 1 tsp Allspice
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Cracked black pepper
- 2 Tbsp. Jamaican Jerk Spice, (recipe above)
- 2 x Swordfish, (6-oz) steaks, about 1 1/2 inches thick
- Â Â Oil for grilling
- 3 x Oranges, juiced
- 2 x Ripe mangos, diced
- 1/4 c. Cilantro, minced
- Â Â Salt and pepper
- 1/2 bn Arugula, cleaned
Directions
- These are some pretty good recipes for chileheads. The original recipes were from Emeril, but I have kicked it UP! I have used Hbs dry and powdered for the Jerk Spice mix. If I had access to Datil Peppers I think which would be the best!
- Combine first 8 ingredients in a bowl or possibly in a food processor. Season swordfish with jerk spice and drizzle with oil. Place on grill for 3 min. 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 till hot. Add in mangos, cilantro and salt and pepper and let cook for 3 min without boiling. Spoon onto plate and over arugula. Place swordfish over salsa.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 448g | |
| Calories 356 | |
| Calories from Fat 74 | 21% |
| Total Fat 8.47g | 11% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 70mg | 3% |
| Potassium 904mg | 26% |
| Total Carbs 63.63g | 17% |
| Dietary Fiber 11.5g | 38% |
| Sugars 45.46g | 30% |
| Protein 14.89g | 24% |
