Grilled Jerk Swordfish Caribbean With Pineapple Rice Recipes

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.

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.

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.

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.

Steps:

• For Chutney:
• Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
• For fish:
• Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
• Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.