Recipe - Grilled Jerk Pork Chops With Jerk Compound Butter

1 pound To 1 1/3 pound swordfish steaks
3 tablespoon To 4 tablespoon bottled jerk
marinade
8 ounce Can pineapple tidbits
drained, liqu; id reserved
1 One half cup Chicken broth
1 cup Longgrain white rice
1 small Red bell pepper; cored
seeded and minced
6 Whole allspice berries (opt)
2 Green onions; chopped or
2 tablespoon Cilantro; chopped
1 Lime; cut into 4 wedges

Rinse the fish in cold water and pat dry with paper towels. Brush both
sides with marinade and lay on a plate (or on a broiler rack or baking
sheet if broiling); set aside. Preheat a charcoal grill or broiler.

Add enough chicken broth t o the reserved pineapple juice to measure 2
cups. Stir the broth mixture, pineapple, rice, bell pepper and allspice
together in a medium saucepan and bring to a boil over high heat. Cover,
reduce the heat to low and simmer until the liquid is absorbed, 18 to 20
minutes (or cook in a rice steamer). Take from the heat and let stand until
ready to serve; discard the allspice berries.

When the rice has cooked 12 to 15 minutes, place the fish on a lightly
oiled grill and cook 3 minutes. Turn over and cook until the fish is just
barely opaque but still moist in the center, 2 to 3 minutes more for
3/4inchthick steaks (or broil, without turning, for 6 to 8 minutes).

Fluff the rice with a fork, stir in the green onions and spoon onto
individual plates. Transfer the swordfish to the plates and garnish with
lime wedges.

Simply Seafood Fall 1994
Posted to MMRecipes Digest V4 #4 by tbankerd@leading.net on Feb 02, 1999