Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula
Try this Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula recipe, or contribute your own. "Seafood-Other" and "Caribbean" are two of the tags cooks chose for Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula.
Yield: 2 Ready in 1 hours
favorite of 25 people 9 people want to try
Verified by stevemur
|1/4 cOnion; diced|
|1/4 cGreen onion; sliced thin|
|2 Jalapenos; seeded and diced|
|1 tsCracked black pepper|
|2 tbJamaican Jerk Spice; see recipe on BigOven.com|
|2 Swordfish; 6 ounce steaks|
|Oil for grilling|
|3 Oranges; juiced|
|2 Ripe mangos; diced|
|1/4 cCilantro; chopped|
|Salt and pepper|
|1/2 bnArugula; cleaned|
Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula Preparation
These are some pretty good recipes for chileheads.
The original recipes were from Emeril, but I have kicked it UP!
I have used habaneros dried and powdered for the Jerk Spice mixture.
If I had access to Datil Peppers I think that would be the best! Combine first 8 ingredients in a bowl or in a food processor. Season swordfish with jerk spice and drizzle with oil. Place on grill for 3 minutes. Spoon 1/4 of rub on each fish and flip to other side.
Spoon the rest of the rub on each fish and cook 1 minute. Remove and serve over salsa. For the salsa, heat orange juice in pan over the grill until warm.
Add mangos, cilantro and salt and pepper and let cook for 3 minutes without boiling. Spoon onto plate and over arugula. Place swordfish over salsa.
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