- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons light brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 tablespoon habanero powder
- 2 teaspoons coarse black pepper
- 2 teaspoons dried thyme
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground cloves
- 2 cups red wine vinegar
- 2 cups white wine vinegar
- 3 cups sugar
- 2 coarsely chopped habanero chilies
- 1/2 cup coarsely chopped fresh mint leaves
- 4 swordfish steaks (8 ounces each)
- Jerk Rub
- Canola oil
- Habanero-Mint Glaze
- MAKE THE FISH Combine all ingredients in a medium bowl.
- 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.
- 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.