GRILLED JERK SWORDFISH CARIBBEAN WITH PINEAPPLE RICE
Make and share this Grilled Jerk Swordfish Caribbean with Pineapple Rice recipe from Food.com.
Provided by Dancer
Categories Pineapple
Time 52m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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