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
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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