The hot seasonings typical of the islands are what makes a dish “jerked.” Catfish or whitefish can be substituted for the swordfish.
- 1⁄2 c Onion (chopped)
- 1⁄4 c Scallion (chopped)
- 1 Chili Pepper (seeded, small)
- 1 t Hot Pepper Sauce
- 1 t salt
- 1 t Thyme (fresh, chopped)
- 1⁄2 t Allspice
- 1⁄2 t pepper (freshly ground black)
- 1⁄4 t Ground Cinnamon
- 1⁄8 t nutmeg (ground)
- 4 5-ounce Bonesless Swordfish Steaks
To prepare marinade, in blender or food processor, place onion, scallions, chili pepper, hot pepper sauce, salt, thyme, allspice, black pepper, cinnamon and nutmeg. Puree until smooth; scrape into a gallon-size sealable plastic bag; add swordfish steaks. Seal bag, squeezing out air; turn to coat fillets. Refrigerate 6-8 hours, turning bag occasionally. Spray grill rack with nonstick cooking spray. Place grill rack 5” from coals. Place swordfish fillets on grill rack. Cook 10-12 minutes, turning once, or until cooked through and fish flakes when tested with a fork.
PER SERVING: 189 Calories, 29 g Protein, 6 g Fat, 3 g Carbohydrate,713 mg Sodium, 55 mg Cholesterol, 1 g Dietary Fiber
VARIATION: Jamaican Jerked Broiled Swordfish Prepare fish as in step 1. Preheat broiler. Spray rack with nonstick cooking spray. Broil 5” from heat 2 minutes on each side.