Grilled Jerk Swordfish Caribbean With Pineapple Rice

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 rinse the fish in cold water and pat dry with paper towels.
• 2 brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside.
• 3 preheat a charcoal grill or broiler.
• 4 add enough chicken broth to the reserved pineapple juice to measure 2 cups.
• 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 cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes.
• 7 take from the heat and let stand until ready to serve; discard the allspice berries.
• 8 when the rice has cooked 12 to 15 minutes, place fish on a lightly oiled grill and cook 3 minutes.
• 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 fluff the rice with a fork, stir in the green onions and spoon onto individual plates.
• 11 transfer the swordfish to plates and garnish with lime wedges.