Jamaican Jerked Grilled Swordfish
|1||onion, finely chopped|
|1||jalapeño pepper, seeded, deveined, and minced (wear gloves to prevent irritation)|
|1||teaspoon hot red pepper sauce|
|1||teaspoon finely chopped fresh thyme, or 1/2 teaspoon dried|
|1/2||teaspoon ground allspice|
|1/2||teaspoon freshly ground pepper|
|1/8||teaspoon ground nutmeg|
|1¼||pounds swordfish steaks, cut into 4 pieces|
To prepare the marinade, in a blender or food processor, combine the onion, jalapeño pepper, pepper sauce, salt, thyme, allspice, pepper, cinnamon, and nutmeg; puree. Transfer to a large zip close plastic bag; add the swordfish steaks. Seal the bag, squeezing out the air; turn to coat the fish. Refrigerate, turning the bag occasionally, 6-8 hours. Drain and discard the remaining marinade.
Spray the grill rack with nonstick spray; preheat the grill. Grill the swordfish 5 inches from the heat until just opaque in the center, 5-6 minutes on each side.
Makes 4 Servings