Ingredients
-
1 - 1 1/3
-
3 - 4
-
1
-
1 1/2
-
1
-
1
-
6
-
2
-
1
-
-
-
-
-
-
Directions
Grilled Jerk Swordfish Caribbean with Pineapple Rice,,Great recipe! I think just about any firm fish would be wonderful and I just loved the pineapple rice. For some of us who do not have the allspice berries can sub about a 1/4 tsp of ground allspice instead. Delicious!! As for the poster not rating due to only using 1/2 the recipe. If you loved it, THEN RATE IT! Thanks Dancer…,Really nice – the rice was easy and delicious and went really well with the swordfish. I marinated it for about an hour before broiling. Thanks for posting!
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Steps
|
1
Done
|
Rinse the Fish in Cold Water and Pat Dry With Paper Towels. |
|
2
Done
|
Brush Both Sides With Marinade and Lay on a Plate (or on a Broiler Rack or Baking Sheet If Broiling); Set Aside. |
|
3
Done
|
Preheat a Charcoal Grill or Broiler. |
|
4
Done
|
Add Enough Chicken Broth to the Reserved Pineapple Juice to Measure 2 Cups. |
|
5
Done
|
Stir the Broth Mixture, Pineapple, Rice, Bell Pepper and Allspice Together in a Medium Saucepan and Bring to a Boil Over High Heat. |
|
6
Done
|
Cover, Reduce the Heat to Low and Simmer Until the Liquid Is Absorbed, 18 to 20 Minutes. |
|
7
Done
|
Take from the Heat and Let Stand Until Ready to Serve; Discard the Allspice Berries. |
|
8
Done
|
When the Rice Has Cooked 12 to 15 Minutes, Place Fish on a Lightly Oiled Grill and Cook 3 Minutes. |
|
9
Done
|
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). |
|
10
Done
|
Fluff the Rice With a Fork, Stir in the Green Onions and Spoon Onto Individual Plates. |
|
11
Done
|
Transfer the Swordfish to Plates and Garnish With Lime Wedges. |
