Jerk Swordfish with Mango

Fell a little bit behind on updating this thing... So let me start with last nights dish. Soooo Goood... The grocery store that we frequent, Ralph's, was having yet another sale on swordfish, so I decided to try my hand at making a jerk rub since we couldn't seem to find a prepackaged version. The following recipe made the perfect amount for the swordfish, so I suppose I'll give you that recipe first.

Jamaican Jerk Seasoning

1 teaspoon cayenne pepper
2 tablespoons onion powder
2 teaspoons ground thyme
2 teaspoons ground allspice
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/4 teaspoon ground cloves

1. Mix together (easy enough, right?)

Jerk Swordfish with Mango
2 servings

2 swordfish steaks, 8 oz each
2 sprigs of fresh cilantro
Jerk Seasoning from above
1 ripe mango

1. Prepare the swordfish by trimming off the skin and cutting each steak into 2 even portions.
2. Garnish each portion of swordfish by pressing a sprig of cilantro into the meat.
3. Generously rub the fish with the jerk mixture.
4. Lightly oil a hot medium saute pan.
5. Cook the fish for about 3-4 minutes on each side.
6. Peel the mango and using the seed to guide you, slice off the meat from each side. Slice each half into 3 pieces, lengthwise. Sear the mango alongside the swordfish.
7. Serve the swordfish alongside the mango.

I served this alongside coconut rice, which has become one my favorite sides. A really easy way to make coconut rice is by using Minute Rice, and replacing the water with coconut milk. So simple, and so yummy! For an awesome drink combo, try ginger beer, or my favorite, the Dark and Stormy!

Dark and Stormy

8 oz ginger beer
2 oz Gosling's Black Seal rum

1. Pour rum over ice, add ginger beer, and stir.