Grilled Jerk Swordfish Caribbean with Pineapple Rice

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Ready In:
52mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Rinse the fish in cold water and pat dry with paper towels.
  • Brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside.
  • Preheat a charcoal grill or broiler.
  • Add enough chicken broth to the reserved pineapple juice to measure 2 cups.
  • Stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat.
  • Cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes.
  • Take from the heat and let stand until ready to serve; discard the allspice berries.
  • When the rice has cooked 12 to 15 minutes, place fish on a lightly oiled grill and cook 3 minutes.
  • Turn over and cook until the fish is just barely opaque but still moist in the center, 2 to 3 minutes more for 3/4-inch-thicksteaks (or broil, without turning, for 6 to 8 minutes).
  • Fluff the rice with a fork, stir in the green onions and spoon onto individual plates.
  • Transfer the swordfish to plates and garnish with lime wedges.

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Reviews

  1. Great recipe! I think just about any firm fish would be wonderful and I just loved the pineapple rice. For some of us who do not have the allspice berries can sub about a 1/4 tsp of ground allspice instead. Delicious!! As for the poster not rating due to only using 1/2 the recipe. If you loved it, THEN RATE IT! Thanks Dancer...
     
  2. Really nice - the rice was easy and delicious and went really well with the swordfish. I marinated it for about an hour before broiling. Thanks for posting!
     
  3. We tried just the Caribbean with Pineapple Rice, which is why I am not rating the recipe. We all loved it and will have it again. Great side dish for any meal!
     
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