Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula

Ready in 1 hour

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.

Top-ranked recipe named "Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula"


Ingredients

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1/4 c Onion; diced
2 tb Thyme
1/4 c Green onion; sliced thin
2 Jalapenos; seeded and diced
1 ts Allspice
1 ts Cinnamon
1 ts Nutmeg
1 ts Cracked black pepper
2 tb Jamaican Jerk Spice; see recipe on BigOven.com
2 Swordfish; 6 ounce steaks
Oil for grilling
3 Oranges; juiced
2 Ripe mangos; diced
1/4 c Cilantro; chopped
Salt and pepper
1/2 bn Arugula; cleaned

Original recipe makes 2

Servings  

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.

Verified by stevemur
Calories Per Serving: 583 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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