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 salt |
| 1 | teaspoon finely chopped fresh thyme, or 1/2 teaspoon dried |
| 1/2 | teaspoon ground allspice |
| 1/2 | teaspoon freshly ground pepper |
| 1/4 | teaspoon cinnamon |
| 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
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