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| 1/4 Tasse | onions diced |
| 2 Esslöffel | thyme |
| 1/4 Tasse | Green onion thinly sliced |
| 2 | Jalapenos; seeded and diced |
| 1 Teelöffel | allspice |
| 1 Teelöffel | cinnamon |
| 1 Teelöffel | nutmeg |
| 1 Teelöffel | black pepper cracked |
| 2 Esslöffel | Jamaican Jerk Spice; (recipe above) |
| 2 | Swordfish; (6-ounce) steaks, about 1 1/2 inches thick |
| | Oil for grilling |
| 3 | Oranges; juiced |
| 2 | Ripe mangos; diced |
| 1/4 Tasse | Cilantro chopped |
| | salt |
| | pepper |
| 1/2 Bund | Arugula; cleaned |
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These are some pretty good recipes for chileheads. The original recipes were from Emeril, but I have kicked it Up! I have used Hbs 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.
by MM_Buster v2.0l.
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