Grilled Jerk-Rubbed Swordfish with Habanero-Mint Glaze Recipe

Name: Grilled Jerk-Rubbed Swordfish with Habanero-Mint Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ground coriander; 2 tablespoons ground ginger; 2 tablespoons light brown sugar; 1 tablespoon onion powder; 1 tablespoon garlic powder; 1 tablespoon kosher salt; 1 tablespoon habanero powder; 2 teaspoons coarse black pepper; 2 teaspoons dried thyme; 1 teaspoon cinnamon; 1 teaspoon allspice; 1 teaspoon ground cloves; 2 cups red wine vinegar; 2 cups white wine vinegar; 3 cups sugar; 2 coarsely chopped habanero chilies; 1/2 cup coarsely chopped fresh mint leaves; Salt; 4 swordfish steaks (8 ounces each); Jerk Rub; Canola oil; Habanero-Mint Glaze

Servings: persons

2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon habanero powder
2 teaspoons coarse black pepper
2 teaspoons dried thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
2 cups red wine vinegar
2 cups white wine vinegar
3 cups sugar
2 coarsely chopped habanero chilies
1/2 cup coarsely chopped fresh mint leaves
Salt
4 swordfish steaks (8 ounces each)
Jerk Rub
Canola oil
Habanero-Mint Glaze

1
MAKE THE FISH Combine all ingredients in a medium bowl.
2
MAKE THE FISH Place both vinegars and sugar in a medium non-reactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 3/4 and thick.
3
Carefully transfer the mixture to a blender.
4
Add the habanero and mint and blend until smooth.
5
Season with salt.
6
Let the glaze cool to room temperature.
7
MAKE THE FISH Preheat grill to medium-high or heat grill pan over medium-high heat.
8
Rub one side of each steak with 1 tablespoon of the jerk rub and drizzle with canola oil.
9
The extra rub can be stored in an airtight jar for up to one month.
10
Grill, rub-side down for 2 to 3 minutes or until golden brown.
11
Brush with some of the habanero-mint glaze.
12
Turn the swordfish steaks and continue grilling for 3 to 4 minutes for medium-well done fish.
13
Brush with more glaze and serve immediately.

943

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons ground coriander, 2 tablespoons ground ginger, 2 tablespoons light brown sugar, 1 tablespoon onion powder, and more.

Yes, Grilled Jerk-Rubbed Swordfish with Habanero-Mint Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Jerk-Rubbed Swordfish with Habanero-Mint Glaze

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