March 21

Caribbean Swordfish

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• Grilled Jerk Swordfish [View Recipe]

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  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 (packed)
  • .25 teaspoon salt
  • black pepper (freshly ground)
  • 1 inch ginger
  • 1 tablespoon oil

  Instructions

  We start by making the marinade while our fish is in the fridge. We smash and peel our garlic cloves and add them to a large bowl. Using our microplane grater, we zest the limes. We then cut them in half and squeeze their juice into the bowl. We rinse the cilantro stems, scallion, and jalapeño, and pat dry. We cut the scallion into thirds and cut around the seed pod of the jalapeño. We reserve the jalapeño flesh for another use, and add the cilantro stems, scallion pieces, and jalapeño seed pod to the bowl. We set aside for 10 minutes.

  Meanwhile, we make the wet rub for the fish. In our mortar and pestle, we put the thyme, cinnamon, allspice, cloves, and brown sugar. We pound carefully, breaking up the whole allspice berries and any sugar clumps. We add the salt and lots of freshly ground black pepper. We pour the mix into a prep bowl.

  We rinse and peel our small piece of ginger. Then, using our microplane grater again, we grate the ginger into the rub. We mix with a small spoon to make a wet paste.

  We pre-heat our gas grill.

  We remove the fish from the fridge, rinse it, and pat dry. We cut it into 3 pieces and place them in the marinade bowl. We turn the steaks over to coat both sides and set it aside for 5 minutes.

  When the grill is hot, we remove the swordfish steaks from the marinade, pat dry with paper towels, and place them on a large plate. We rub the oil over the pieces and then coat them with the wet rub on all sides.

  We grill for 4 minutes on each side, until just cooked through. We let the fish rest on a clean plate and then serve.

• Pineapple Salsa [View Recipe]

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  Ingredients

  • .25 medium pineapple
  • 2.5 tablespoons pepper (seeded and diced)
  • 2.5 tablespoons bell pepper (seeded and diced)
  • 2 tablespoons scallions (chopped)
  • 1 medium chile pepper (seeded and diced)
  • .25 cup onions (peeled and diced)
  • 1 tablespoon cilantro (cleaned and chopped)
  • salt
  • .5 medium lime
  • hot sauce

  Instructions

  We begin by rinsing our ripe pineapple and patting it dry with a paper towel. We will only use 1½ cups of diced pineapple tonight, the rest we chop and refrigerate for another use.

  We cut the top and bottom off the pineapple, making it flat on both ends. Standing the pineapple upright so the bottom is on the cutting board, we use our knife to peel away the skin all around the pineapple. We want to remove the skin and the brown "eyes" of the pineapple. Then, we cut around the tough core of the pineapple. Laying each piece of pineapple on the cutting board, we dice it into small pieces. We add 1½ cups of pineapple to a large bowl.

  We add the cubanelle and green peppers, scallions, jalapeño, onions, cilantro, a pinch of salt, and squeeze the lime into the bowl. We stir and set this aside for about 20 minutes to meld the flavors.

  When we are ready to serve the pineapple salsa, we add some hot sauce to taste.

• Tostones, with riper plantains than we had the other night
• Vegetable Couscous