March 21, 2003
Caribbean Swordfish
Menu
- Grilled Jerk Swordfish
Quick View: Grilled Jerk Swordfish
Ingredients
- 1 pound fish
- 2 cloves garlic
- 2 medium limes
- 3 medium cilantro stems
- 1 medium scallion
- 1 medium chile pepper
- .5 teaspoon thyme
- .125 teaspoon cinnamon
- 2 whole allspice
- .125 teaspoon cloves
- .5 teaspoon brown sugar
- .25 teaspoon salt
- black pepper
- 1 inch ginger
- 1 tablespoon oil
- Pineapple Salsa
Quick View: Pineapple Salsa
Ingredients
- .25 medium pineapple
- 2.5 tablespoons pepper
- 2.5 tablespoons bell pepper
- 2 tablespoons scallions
- 1 medium chile pepper
- .25 cup onions
- 1 tablespoon cilantro
- salt
- .5 medium lime
- hot sauce
- Tostones, with riper plantains than we had the other night
- Vegetable Couscous
Robin stopped by Graul's earlier in the day to grab some fish. She went in thinking that swordfish might be nice to try. The gentleman working the seafood counter let Robin know that swordfish was a firm fish, similar to rockfish, and asked if she had ever tried it. She was quite proud to answer that yes, she has had rockfish.
Chris got involved with this meal by grilling. Like most men, Chris likes to grill. Like most women, Robin thinks she could do a better job - she wants the grill hotter next time when the fish first goes on to get the good grill marks.
The recipe for the swordfish is a Robin special. It was delicious (and cooked perfectly!). The fruit salsa and couscous complement the swordfish very nicely. We're becoming fans of this latin stuff!