Name: Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula
Ingredients: 1/4 cup onion, diced; 2 tablespoon thyme; 1/4 cup green onion, sliced thin; 2 jalapenos, seeded and diced; 1 teaspoon allspice; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon cracked black pepper; 2 tablespoon Jamaican Jerk Spice (recipe below); 2 (6-ounce) swordfish steaks, about 1 1/2 inches thick; Oil for grilling; 3 oranges, juiced; 2 ripe mangoes, diced; 1/4 cup cilantro, chopped; Salt and pepper; 1/2 bunch arugula, cleaned

Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula

Ingredients

1/4 cup onion, diced
2 tablespoons thyme
1/4 cup green onion, sliced thin
2 jalapenos, seeded and diced
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cracked black pepper
2 tablespoons Jamaican Jerk Spice (recipe below)
2 (6-ounce) swordfish steaks, about 1 1/2 inches thick
Oil for grilling
3 oranges, juiced
2 ripe mangoes, diced
1/4 cup cilantro, chopped
Salt and pepper
1/2 bunch arugula, cleaned

Instructions

Combine first 8 ingredients in a bowl or in a food processor. Season swordfish with jerk spice and drizzle with oil. Place on grill for 3 minutes. Spoon 1/4 of rub on each fish and flip to other side. Spoon the rest of the rub on each fish and cook 1 minute. Remove and serve over salsa. For the salsa, heat orange juice in pan over the grill until warm. Add mangoes, cilantro and salt and pepper and let cook for 3 minutes without boiling. Spoon onto plate and over arugula. Place swordfish over salsa. JAMAICAN JERK SPICE 2 tablespoons cayenne pepper 1 teaspoon cinnamon, ground 1 teaspoon nutmeg, ground 1 teaspoon allspice, ground 2 teaspoons chives, dried 2 teaspoons thyme, dried 1 tablespoon sugar 1 tablespoon dried minced onion 1 tablespoon salt Combine spices in a bowl by hand or in food processor. Store in an airtight container.