Title: Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula
Categories: None
Yield: 1 Servings

1/4 c Onion; diced
2 tb Thyme
1/4 c Green onion; sliced thin
2 Jalapenos; seeded and diced
1 ts Allspice
1 ts Cinnamon
1 ts Nutmeg
1 ts Cracked black pepper
2 tb 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 c Cilantro; chopped
Salt and pepper
1/2 bn Arugula; cleaned

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.

Posted to CHILE-HEADS DIGEST by Shantihhh@aol.com on Dec 4, 1998, converted
by MM_Buster v2.0l.