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Grilled Jerk-Rubbed Swordfish with Habanero-Mint Glaze



  1. 2 tablespoons ground coriander
  2. 2 tablespoons ground ginger
  3. 2 tablespoons light brown sugar
  4. 1 tablespoon onion powder
  5. 1 tablespoon garlic powder
  6. 1 tablespoon kosher salt
  7. 1 tablespoon habanero powder
  8. 2 teaspoons coarse black pepper
  9. 2 teaspoons dried thyme
  10. 1 teaspoon cinnamon
  11. 1 teaspoon allspice
  12. 1 teaspoon ground cloves


  1. 2 cups red wine vinegar
  2. 2 cups white wine vinegar
  3. 3 cups sugar
  4. 2 coarsely chopped habanero chilies
  5. 1/2 cup coarsely chopped fresh mint leaves
  6. Salt


  1. 4 swordfish steaks (8 ounces each)
  2. Jerk Rub
  3. Canola oil
  4. Habanero-Mint Glaze
  1. MAKE THE FISH Combine all ingredients in a medium bowl.
  2. Place both vinegars and sugar in a medium non-reactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 3/4 and thick. Carefully transfer the mixture to a blender. Add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
  3. Preheat grill to medium-high or heat grill pan over medium-high heat. Rub one side of each steak with 1 tablespoon of the jerk rub and drizzle with canola oil. The extra rub can be stored in an airtight jar for up to one month. Grill, rub-side down for 2 to 3 minutes or until golden brown. Brush with some of the habanero-mint glaze. Turn the swordfish steaks and continue grilling for 3 to 4 minutes for medium-well done fish. Brush with more glaze and serve immediately.