Grilled Jerk Swordfish Caribbean With Pineapple Rice Recipes

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GRILLED JERK SWORDFISH CARIBBEAN WITH PINEAPPLE RICE

Make and share this Grilled Jerk Swordfish Caribbean with Pineapple Rice recipe from Food.com.

Provided by Dancer

Categories     Pineapple

Time 52m

Yield 4 serving(s)

Number Of Ingredients 9



Grilled Jerk Swordfish Caribbean with Pineapple Rice image

Steps:

  • 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.

1 -1 1/3 lb swordfish steak
3 -4 tablespoons bottled jerk marinade (Caribbean-style sauce)
1 (8 ounce) can pineapple tidbits, drained and liquid reserved
1 1/2 cups chicken broth, about
1 cup long-grain white rice
1 small red bell pepper, cored,seeded and diced
6 whole allspice berries (optional)
2 green onions, chopped or 2 tablespoons chopped fresh cilantro
1 lime, cut into 4 wedges

JERK SWORDFISH SERVED WITH MANGO FILETS AND PINEAPPLE AND RED ONION SALSA

Provided by Food Network

Categories     main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 17



Jerk Swordfish Served with Mango Filets and Pineapple and Red Onion Salsa image

Steps:

  • To prepare the swordfish, remove the skin and trim away any blemishes from the swordfish. Cut it into 2 even portions. Garnish each portion by pressing a sprig of cilantro into the meat. Generously rub the fish in the jerk mixture. Lightly oil a hot griddle or medium saute pan. Cook the fish for about 3 to 4 minutes on each side.
  • Peel the mango, and using the seed to guide you, slice off the meat on both sides. Slice each 1/2 into 3 fillets, lengthwise. Sear the mango on the griddle or pan, alongside the swordfish.
  • In a small bowl, combine the pineapple, onion, chopped cilantro, jalapeno, orange juice, and lime juice. Mix all ingredients together, and season with salt, to taste.
  • To plate, place the beans in the center of the plate. Arrange the mango fillets and the swordfish neatly on top. Garnish the fish with the pineapple salsa and a sprig of cilantro.
  • Bring a medium pot of salted water to a boil. Remove the ends of the beans and slice the beans in half on the bias. Blanch the beans in the boiling water for a couple minutes. When tender, shock the beans in iced water to stop them from cooking further. Reserve the boiling water. Place the butter, chipotle, garlic cloves, and salt in a medium stainless steel bowl over the boiling water. Allow the butter to melt. Pour contents into a blender, and blend on high speed until smooth. Refrigerate.
  • To plate the beans, heat 1 tablespoon of the chipotle butter in a saute pan on medium heat. Add the beans and toss in the butter. Cook until the beans are hot and the butter is slightly browned.

1 (8-ounce) swordfish steak
4 sprigs fresh cilantro, plus 1 tablespoon chopped fresh cilantro leaves
4 tablespoons jerk seasoning, pre-packaged
1 mango
1/2 cup ripe pineapple, diced
1 tablespoon red onion, sliced
1 teaspoon jalapeno, diced small
1/4 cup orange juice
1 lime, juiced
Kosher salt
Yellow Wax and Blue Lake Beans in Chipotle Butter, recipe follows
5 yellow wax beans
5 blue lake beans
1/4 pound unsalted butter
1 tablespoon chipotle, canned in adobo sauce
2 cloves garlic
1 teaspoon kosher salt

GRIDDLED SWORDFISH WITH PINEAPPLE & CHILLI SALSA

Let Gordon Ramsay take you step-by-step through this seafood dish - perfect for a springtime dinner party

Provided by Gordon Ramsay

Categories     Dinner

Time 30m

Yield Serves 4 as a main course

Number Of Ingredients 14



Griddled swordfish with pineapple & chilli salsa image

Steps:

  • Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef's term for 'doneness').
  • In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.
  • For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.
  • Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.
  • Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.
  • To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream - the 'cuisson' - 1 min. Turn the steaks and cook for 1 more min - no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.

Nutrition Facts : Calories 479 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.92 milligram of sodium

loin of swordfish , about 800g (or 4 steaks, about 180g each)
120ml olive oil , plus 3 tbsp for salsa
2 tbsp sesame oil
juice of 2 limes
2large garlic cloves , lightly crushed
1sprig fresh rosemary
1 just ripe, medium-sized fresh pineapple
1small shallot , chopped
2large red chillies
1stick fresh lemongrass
4 spring onions , peeled and roughly chopped
small piece fresh root ginger , about 20g, peeled and diced
10large coriander leaves
8large basil leaves

GRILLED SWORDFISH AND PINEAPPLE KEBABS

Exotic and sweet grilled swordfish kebabs.

Provided by MICHELLE0011

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 8



Grilled Swordfish and Pineapple Kebabs image

Steps:

  • Place bamboo skewers in a shallow bowl, cover with water, and soak for 30 minutes.
  • Meanwhile, cut swordfish into 16 cubes. Place in a bowl, add 1/3 cup teriyaki sauce, and toss to coat. Place pineapple in another bowl, add chili-garlic sauce, and toss to coat. Marinate fish and pineapple at room temperature for 20 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut green pepper into 16 pieces.
  • Thread each skewer with fish, pineapple, and bell pepper pieces.
  • Cook kebabs on the preheated grill until fish is just cooked through, 3 to 4 minutes per side.
  • Sprinkle kebabs with sesame seeds. Serve with remaining teriyaki sauce for dipping.

Nutrition Facts : Calories 216.7 calories, Carbohydrate 15.2 g, Cholesterol 44.3 mg, Fat 5.8 g, Fiber 1.7 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1481.8 mg, Sugar 11.3 g

4 (10 inch) bamboo skewers
1 pound skinless swordfish
⅓ cup teriyaki sauce
16 (1 inch) cubes fresh pineapple
2 teaspoons Asian chili-garlic sauce
1 medium bell pepper, cored and seeded
1 tablespoon toasted sesame seeds
2 tablespoons teriyaki sauce, or to taste

CARIBBEAN SHRIMP & RICE BOWL

I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. -Lauren Katz, Ashburn, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13



Caribbean Shrimp & Rice Bowl image

Steps:

  • For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

Nutrition Facts : Calories 498 calories, Fat 14g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 698mg sodium, Carbohydrate 62g carbohydrate (23g sugars, Fiber 9g fiber), Protein 29g protein.

1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
Lime wedges, optional

GRILLED CARIBBEAN JERK CHICKEN W/ PINEAPPLE REDUCTION

This dish goes great with a salad in the summer. It sounds complicated and the flavors are complicated, but it is SO EASY!

Provided by Kate DeMello

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Grilled Caribbean Jerk Chicken W/ Pineapple Reduction image

Steps:

  • Heat grill and spray with nonstick spray.
  • Rub jerk seasoning into chicken.
  • Grill chicken 8-12 minutes, or until cooked through.
  • In a saucepan, pour juice from canned pineapple, rum and vinegar.
  • Chop one slice of pineapple into very small pieces and add to the saucepan.
  • Zest the lime into the pan.
  • Simmer over medium - low heat until the liquid reduces by half.
  • Add cilantro, butter, cayenne and salt and pepper to taste.
  • simmer for a few minutes on low.
  • place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
  • serve chicken with pineapple on top and sauce poured over.
  • Squeeze the juice of the lime over the dish.
  • I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.

Nutrition Facts : Calories 370.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 99, Sodium 160.7, Carbohydrate 19.7, Fiber 2.5, Sugar 13.4, Protein 28.2

4 boneless skinless chicken breasts
caribbean jerk seasoning
1 (20 ounce) can pineapple slices
1 lime
2 tablespoons vinegar
1/2 cup coconut rum (I use Parrot Bay)
cayenne pepper (to taste)
4 tablespoons butter or 4 tablespoons I Can't Believe It's Not Butter® Spread
1 teaspoon cilantro
salt and pepper (to taste)

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