JAMAICAN JERK SWORDFISH WITH ORANGE MANGO SALSA AND ARUGULA 

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 above) 
2 (6-ounce) swordfish steaks, about 1 1/2 inches thick 
Oil for grilling 
3 oranges, juiced 
2 ripe mangos, 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 
mangos, cilantro and salt and pepper and let cook for 3 minutes without 
boiling. Spoon onto plate and over arugula. Place swordfish over salsa.