Jamaican Jerked Grilled Swordfish

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Category : Fish And Sea Food

Recipe : Jamaican Jerked Grilled Swordfish

The hot seasonings typical of the islands are what makes a dish "jerked." Catfish or
whitefish can be substituted for the swordfish.

Makes 4 Servings

1/2 cup chopped onion
1/4 cup chopped scallions
1 small fresh chili pepper, seeded
1 teaspoon hot pepper sauce
1 teaspoon salt
1 teaspoon chopped fresh thyme
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Four 5-ounce boneless swordfish steaks

To prepare marinade, in blender or food processor, place onion, scallions, chili
pepper, hot pepper sauce, salt, thyme, allspice, black pepper, cinnamon and
nutmeg. Puree until smooth; scrape into a gallon-size sealable plastic bag; add
swordfish steaks. Seal bag, squeezing out air; turn to coat fillets. Refrigerate
6-8 hours, turning bag occasionally.
Spray grill rack with nonstick cooking spray. Place grill rack 5" from coals.
Prepare grill according to manufacturer's directions.
Place swordfish fillets on grill rack. Cook 10-12 minutes, turning once, or until
cooked through and fish flakes when tested with a fork.

EACH SERVING (1 steak) PROVIDES: 1/2 Vegetable, 2 Proteins

PER SERVING: 189 Calories, 29 g Protein, 6 g Fat, 3 g Carbohydrate, 713 mg Sodium,
55 mg Cholesterol, 1 g Dietary Fiber

VARIATION:

Jamaican Jerked Broiled Swordfish

Prepare fish as in step 1. Preheat broiler. Spray rack with nonstick cooking spray.
Broil 5" from heat 2 minutes on each side.