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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (636g)|
|Recipe Makes: 2|
|Calories from Fat: 198 (34%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 12g|
|Cholesterol 66.3mg||20 %|
|Sodium 243.2mg||8 %|
|Potassium 1323mg||35 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 53.1g|
|Protein 37.7g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 583
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