Grilled Jamaican Jerk Swordfish with Green Mango Salsa
Swordfish is perfect for summer grilling. It flips easily but can get mushy if not cooked properly. Here's a simple trick on how to avoid that. The heat must be high so the fish is cooked quickly and it must be cooked to at least 150. It should break apart when pulled with a fork but still be moist. This is one reason I never cook swordfish thicker than 1". In fact I prefer ¾ " thick.
Swordfish steaks ¾"-1" thick
Jamaican Jerk Spice Rub:
1 tablespoon ground allspice
2 teaspoon dried thyme leaves
1 teaspoon ground ginger
½ teaspoon garlic powder
2 teaspoons kosher salt
1 tablespoon brown sugar
Mix all the spices together. Makes ¼ cup or enough for 12 6-oz pieces of swordfish . Will last for a couple of months.
¼ cup pure olive oil or canola oil
¼ cup fresh lime juice
1 tablespoon habanero sauce to taste
1 teaspoon salt
This basting liquid is medium-hot. Add more or less habanero, depending on taste.
Light the grill and put on high to heat up. In the meantime, dip the swordfish in the basting liquid. Shake off liquid and pat dry. Sprinkle 1/2 teaspoon of spice rub on each side of a 6 oz piece of swordfish or until well covered. Insert an instant read thermometer in one of the pieces of fish through the side. Grill for about 10 minutes, turning the steaks over every 2 minutes. Brush with the basting liquid 3-4 times while cooking. Cook until the internal temperature reaches 145-150 degrees or until the flesh flakes apart when pulled apart. Serve with the Green Mango Salsa.
1 unripe mango (barely bends to the touch), peeled and cut into ½" dice
3 tablespoons of diced red onion
juice from 1/2 a lime
1/2 teaspoon minced garlic
2 Tablespoons coarsely chopped cilantro leaves
salt to taste
Toss the diced mango with all of the ingredients. Serve alongside the Jerk Swordfish.