Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula

Jamaican Jerk Swordfish with Orange Mango Salsa and Arugula

Difficulty Level


  • 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


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.

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