Set your watches to island time. We’re about to light up our palates with a leisurely dip into paradise.
For my full story on Caribbean Cuisine 101, check out the original article from Ideal-LIVING Magazine here. In the meantime, fire up the grill with this sassy, island-inspired eat brought to you by…well…me!
Jerk Marinated Swordfish with Grilled Orange Vinaigrette Greens
Serves 4
1/2 cup neutral oil (such as sunflower, vegetable, or grapeseed)
1/4 cup distilled white vinegar
1/4 cup fresh lime juice
2 tablespoons minced fresh chives
2 habanero chilies, stemmed, seeded, and coarsely chopped
2 medium garlic cloves, roughly chopped
1/2 tablespoon chopped fresh thyme
1 tablespoon minced fresh ginger
2 tablespoons dark brown sugar
Kosher salt and coarse black pepper
4 (6-ounce) swordfish steaks
Grilled Orange Vinaigrette (recipe follows)
In a food processor, mix together the oil, vinegar, lime juice, chives, habaneros, garlic, thyme, ginger, and brown sugar. Season with a generous pinch each of salt and pepper, and pulse until smooth. Place the swordfish steaks in a large dish and toss with the marinade. Cover and chill for at least 2 hours (or overnight).
Prepare a grill or grill pan over medium-high heat. Season the outside of each marinated swordfish steak with a pinch each of salt and pepper. Grill the fish until just cooked through, about 3 to 4 minutes per side (depending on their thickness).
Transfer the swordfish to plates and serve alongside veggies and a mixed greens salad tossed with the Grilled Orange Vinaigrette.
Grilled Orange Vinaigrette
2 navel oranges, halved
1 1/2 tablespoons honey, divided
3 1/2 tablespoons olive oil, divided
2 tablespoons white balsamic vinegar
Kosher salt and coarse black pepper
Preheat a grill or grill pan to medium high heat.
Drizzle the flesh of both orange halves with 1/2 tablespoon of the honey and 1/2 tablespoon of the olive oil. Grill the halves flesh side down until lightly charred and caramelized. Allow the fruit to cool.
Using a strainer, squeeze the juice from the grilled orange halves into a bowl. Whisk in the remaining honey, olive oil, and vinegar until dressing is thoroughly combined. Season to taste with salt and pepper.