Grilled Jerk-Rubbed Swordfish with Habanero-Mint Glaze

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JERK RUB

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

HABANERO-MINT GLAZE

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

SWORDFISH

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.