Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula
I think the only thing that comes close to the thrill of catching a swordfish on rod and reel is getting to eat a really well prepared meal made from your catch!
- 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
- 2 Swordfish; (6-ounce) steaks
- Oil for grilling
- 3 Oranges; juiced
- 2 Ripe mangos; diced
- 1/4 c Cilantro; chopped
- Salt and pepper
- 1/2 bn Arugula; cleaned
- 1/4 onion finely diced
Combine first 8 ingredients in a bowl or in a food processor. Season the Swordfish with jerk spice and drizzle with oil. Place on the grill for 3 minutes. Spoon 1/4 of the rub on each fish and flip to the other side. Spoon the rest of the rub on each fish and cook for 1 minute. Remove and serve over salsa. For the salsa, heat orange juice in a pan over the grill until it is warm. Add mangoes, cilantro and salt and pepper and let it cook for 3 minutes without boiling. Spoon onto plate over arugula then top it off with the Swordfish.
Here is a great little recipe that is simple yet tastes so good. For our friends in the regions of the world that hold various types of Tuna, pretty much anything would work well with this recipe, and of course, Yellowfin Tuna, Bluefin Tuna and Blackfin Tuna would be my favorites living in South Florida. I’m sure if you are not fortunate enough to be able to catch your own, your local fish monger should be able to supply you with some choice steaks.
This recipe has a preparation time of about 5 minutes and the Tuna steaks should be marinated for about 15 minutes. This recipe should serve 4 adults and take about 6 minutes to cook.
4 Tuna Steaks
Freshly ground pepper
1/3cup Olive oil
3Tblsp Balsamic Vinegar
2 tsp Garlic Paste, or crushed garlic
Lettuce of your choice (KOS, Rocket, etc)
White onions, Sliced
Fresh Shaved Parmesan
Salt and Pepper to taste
Vinaigrette dressing of your choice
You can heat your BBQ grill of other hot iron pan to high. Season the tuna with pepper on both sides of the steak and then take a bowl large enough to place your Tuna steaks into after first placing the oil and vinegar in that dish. After adding the Tuna, spread the garlic paste and let it marinate for about 10 minutes and then flip it over and let the other side marinate for 5 minutes.. Cook each side about 3 minutes. It is important to remember to cook each side for the full three minutes before flipping as the Tuna Steak should only be turned once. Tuna is one of those fish that tastes best when prepared rare and should never be overcooked. Prepare the lettuce by washing and tearing it and place in a bowl then add the sliced onion, ample amounts of the parmesan cheese along with the salt and pepper. Pour your choice of vinaigrette dressing and get read for a gastronomical delight!
I had a major craving for trout the other day and since the I was able to go out and catch my due to the time of year, I sauntered on down to my local fish monger, ( I just love using the words ‘fish monger’) purchased some of these beauties and began to create a culinary delight based on the recipe provided by a very good friend. I hope you will all enjoy and let me k now how it turned out!
Broiled Sesame Trout
By our friend and contributor Sutton
6 serving sized Rainbow Trout
½ cup Lemon Juice
3 tsp. Salt
¼ cup Sesame seeds
¾ cup butter
Lemon slices and parsley for Garnish
Make 3 slashes on each side of the fish.
In a 13” x 9” baking pan- mix lemon juice with salt and pepper.
Add the fish to the pan and turn over to coat both sides with the marinade. Cover and refrigerate for 3 hours.
In a 1 quart saucepan over a medium heat toast sesame seeds until golden; while shaking and stirring the pan.
Add butter and heat until melted. Place fish in broiling pan; drain marinade from pan into sesame seed mixture.
Broil fish about 5 minutes on each side basting frequently with sesame mixture. When flesh is flaky, lift carefully onto warm platter. Spoon hot juices over fish and serve.