Grilled Jerk Swordfish Caribbean With Pineapple Rice

1. 1

   Rinse the fish in cold water and pat dry with paper towels.

2. 2

   Brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside.

3. 3

   Preheat a charcoal grill or broiler.

4. 4

   Add enough chicken broth to the reserved pineapple juice to measure 2 cups.

5. 5

   Stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat.

6. 6

   Cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes.

7. 7

   Take from the heat and let stand until ready to serve; discard the allspice berries.

8. 8

   When the rice has cooked 12 to 15 minutes, place fish on a lightly oiled grill and cook 3 minutes.

9. 9

   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. 10

    Fluff the rice with a fork, stir in the green onions and spoon onto individual plates.

11. 11

    Transfer the swordfish to plates and garnish with lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.