Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 lb Swordfish steaks
4 tb Jerk marinade
8 oz Can pineapple tidbits,
-drained, reserve juice
1 1/2 c Chicken broth
1 c Long-grain white rice
1 sm Red bell pepper -- core,
-seed, dice
6 Whole allspice berries --
(optional)
2 Green onions -- chopped
1 Lime -- cut in 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 to 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, 18-20 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 12-15 minutes, place 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 (or broil, without
turning, for 6-8 minutes). Fluff the rice with a fork, stir in the
green onions and spoon onto individual plates. Transfer the
swordfish to plates and garnish with lime wedges.

Note: Bottled jerk sauce instantly turns ordinary fish into a spicy
Caribbean treat.

Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994

From: Marjorie Scofield Date: 06-25-95 (21:16) (160)
Fido: Recipes

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