Grilled Jerk Swordfish Caribbean With Pineapple Rice Recipes

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GRILLED JERK SWORDFISH CARIBBEAN WITH PINEAPPLE RICE



Grilled Jerk Swordfish Caribbean with Pineapple Rice image

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

1 -1 1/3 lb swordfish steak
3 -4 tablespoons bottled jerk marinade (Caribbean-style sauce)
1 (8 ounce) can pineapple tidbits, drained and liquid reserved
1 1/2 cups chicken broth, about
1 cup long-grain white rice
1 small red bell pepper, cored,seeded and diced
6 whole allspice berries (optional)
2 green onions, chopped or 2 tablespoons chopped fresh cilantro
1 lime, cut into 4 wedges

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.

JERK SWORDFISH SERVED WITH MANGO FILETS AND PINEAPPLE AND RED ONION SALSA



Jerk Swordfish Served with Mango Filets and Pineapple and Red Onion Salsa image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 17

1 (8-ounce) swordfish steak
4 sprigs fresh cilantro, plus 1 tablespoon chopped fresh cilantro leaves
4 tablespoons jerk seasoning, pre-packaged
1 mango
1/2 cup ripe pineapple, diced
1 tablespoon red onion, sliced
1 teaspoon jalapeno, diced small
1/4 cup orange juice
1 lime, juiced
Kosher salt
Yellow Wax and Blue Lake Beans in Chipotle Butter, recipe follows
5 yellow wax beans
5 blue lake beans
1/4 pound unsalted butter
1 tablespoon chipotle, canned in adobo sauce
2 cloves garlic
1 teaspoon kosher salt

Steps:

  • To prepare the swordfish, remove the skin and trim away any blemishes from the swordfish. Cut it into 2 even portions. Garnish each portion by pressing a sprig of cilantro into the meat. Generously rub the fish in the jerk mixture. Lightly oil a hot griddle or medium saute pan. Cook the fish for about 3 to 4 minutes on each side.
  • Peel the mango, and using the seed to guide you, slice off the meat on both sides. Slice each 1/2 into 3 fillets, lengthwise. Sear the mango on the griddle or pan, alongside the swordfish.
  • In a small bowl, combine the pineapple, onion, chopped cilantro, jalapeno, orange juice, and lime juice. Mix all ingredients together, and season with salt, to taste.
  • To plate, place the beans in the center of the plate. Arrange the mango fillets and the swordfish neatly on top. Garnish the fish with the pineapple salsa and a sprig of cilantro.
  • Bring a medium pot of salted water to a boil. Remove the ends of the beans and slice the beans in half on the bias. Blanch the beans in the boiling water for a couple minutes. When tender, shock the beans in iced water to stop them from cooking further. Reserve the boiling water. Place the butter, chipotle, garlic cloves, and salt in a medium stainless steel bowl over the boiling water. Allow the butter to melt. Pour contents into a blender, and blend on high speed until smooth. Refrigerate.
  • To plate the beans, heat 1 tablespoon of the chipotle butter in a saute pan on medium heat. Add the beans and toss in the butter. Cook until the beans are hot and the butter is slightly browned.

GRILLED SWORDFISH WITH PINEAPPLE PLANTAIN CHUTNEY



Grilled Swordfish with Pineapple Plantain Chutney image

Categories     Blender     Fish     Fruit     Pepper     Broil     Backyard BBQ     Lime     Pineapple     Hot Pepper     Summer     Grill     Grill/Barbecue     Healthy     Plantain     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Chutney
2 tablespoons butter
1 ripe plantain, peeled, chopped
2 cups chopped peeled fresh pineapple
1/2 cup of dry white wine
1/2 cup chicken stock or canned low-salt broth
1/2 serrano chili, seeded, minced
Fish
1/2 cup fresh lime juice
1/3 cup chopped shallots
1 tablespoon plus 1 teaspoon honey
1/4 cup olive oil
4 8-ounce swordfish steaks

Steps:

  • For Chutney:
  • Melt 2 tablespoons butter in heavy medium skillet over medium-high heat. Add plantain; sauté until golden, about 8 minutes. Remove from heat. Mix pineapple, 1/2 cup wine, stock and chili in heavy medium saucepan. Stir over medium heat until most of liquid evaporates and pineapple is soft, about 10 minutes. Add plantain and stir to blend. Season with salt and pepper.
  • For fish:
  • Prepare barbecue (medium-high heat) or preheat broiler. Mix lime juice, shallots and honey in blender. Gradually add oil and blend well. Brush mixture liberally over fish. Season fish with salt and pepper.
  • Grill fish until cooked through, basting with lime mixture, about 4 minutes per side. Serve with chutney.

GRILLED CARIBBEAN JERK CHICKEN W/ PINEAPPLE REDUCTION



Grilled Caribbean Jerk Chicken W/ Pineapple Reduction image

This dish goes great with a salad in the summer. It sounds complicated and the flavors are complicated, but it is SO EASY!

Provided by Kate DeMello

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
caribbean jerk seasoning
1 (20 ounce) can pineapple slices
1 lime
2 tablespoons vinegar
1/2 cup coconut rum (I use Parrot Bay)
cayenne pepper (to taste)
4 tablespoons butter or 4 tablespoons I Can't Believe It's Not Butter® Spread
1 teaspoon cilantro
salt and pepper (to taste)

Steps:

  • Heat grill and spray with nonstick spray.
  • Rub jerk seasoning into chicken.
  • Grill chicken 8-12 minutes, or until cooked through.
  • In a saucepan, pour juice from canned pineapple, rum and vinegar.
  • Chop one slice of pineapple into very small pieces and add to the saucepan.
  • Zest the lime into the pan.
  • Simmer over medium - low heat until the liquid reduces by half.
  • Add cilantro, butter, cayenne and salt and pepper to taste.
  • simmer for a few minutes on low.
  • place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
  • serve chicken with pineapple on top and sauce poured over.
  • Squeeze the juice of the lime over the dish.
  • I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.

Nutrition Facts : Calories 370.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 99, Sodium 160.7, Carbohydrate 19.7, Fiber 2.5, Sugar 13.4, Protein 28.2

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Top Asked Questions

How to cook swordfish steak on the grill?
Here swordfish steaks are marinated in a combination white wine, lemon juice, soy sauce, and poultry seasoning before hitting the grill. Reviewers suggest letting the fish sit in the marinade for a full eight hours for maximum flavor.
What to make with Swordfish?
10 Grilled Swordfish Recipes To Make This Summer. 1 Grilled Marinated Swordfish. Credit: John Payne. View Recipe. Just because a recipe is simple, doesn't mean it's any less elegant. Here swordfish ... 2 Grilled Swordfish with Rosemary. 3 Citrus Swordfish With Citrus Salsa. 4 E-Z Marinated Swordfish. 5 Simply Swordfish. More items
What is swordfish and what does it taste like?
Swordfish's creamy white flesh and mild flavor lends itself so well to the grill. And because its flavor is so mild, it tends to take on the flavors of your marinade or seasonings. For summer-inspired meals, you'll find swordfish topped with mango salsa or bruschetta, or glazed in a tangy orange marinade.

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