Caribbean Swordfish Recipes

Steps:

• Preheat a charcoal grill or broiler, or heat a grill pan.
• Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
• If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

Steps:

• 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 to 20 minutes.
• 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 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 3/4-inch-thicksteaks (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 plates and garnish with lime wedges.

Steps:

• 1. Place fish steaks in a resealable plastic food-storage bag or shallow glass or plastic dish. Mix remaining ingredients, except salsa pour over fish. Seal bag and refrigerate, turning fish once, at least 2 hours but no longer than 8 hours.2. While fish is marinating, make Peach Salsa cover and refrigerate.3. Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade reserve marinade. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat about 16 minutes, turning and brushing once with marinade after 8 minutes, until fish flakes easily with fork. Discard any remaining marinade. Serve with salsa.Peach Salsa:Mix all ingredients.1 Serving: Calories 215 (Calories from Fat 65) Fat 7g (Saturated 2g) Cholesterol 80mg Sodium 220mg Carbohydrate 13g (Dietary Fiber 2g) Protein 27g % Daily Value: Vitamin A 18% Vitamin C 26% Calcium 2% Iron 6% Diet Exchanges: 4 Very Lean Meat, 1 FruitFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.