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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the fish in cold water and pat dry with paper towels. | 2. Brush both sides with marinade and lay on a plate (or on a broiler rack or baking sheet if broiling); set aside. | 3. Preheat a charcoal grill or broiler. | 4. Add enough chicken broth to the reserved pineapple juice to measure 2 cups. | 5. Stir the broth mixture, pineapple, rice, bell pepper and allspice together in a medium saucepan and bring to a boil over high heat. | 6. Cover, reduce the heat to low and simmer until the liquid is absorbed, 18 to 20 minutes. | 7. Take from the heat and let stand until ready to serve; discard the allspice berries. | 8. When the rice has cooked 12 to 15 minutes, place fish on a lightly oiled grill and cook 3 minutes. | 9. Turn over and cook until the fish is just barely opaque but still moist in the center, 2 to 3 minutes more for 3/4-inch-thicksteaks (or broil, without turning, for 6 to 8 minutes). | 10. Fluff the rice with a fork, stir in the green onions and spoon onto individual plates. | 11. Transfer the swordfish to plates and garnish with lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
swordfish steak	1 - 1 1/3	1/3		0.0	0.0	0.0	0.0
jerk marinade	3 -4	tablespoons	bottled	0.0	0.0	0.0	0.0
pineapple tidbit	1	can	drained	0.0	0.0	0.0	0.0
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
grain white rice	1	cup		0.0	0.0	0.0	0.0
red bell pepper	1		cored seeded diced	0.0	0.0	0.0	0.0
allspice berry	6			0.0	0.0	0.0	0.0
green onion	2	tablespoons	chopped chopped	3.24	0.6888	0.1164	0.0564
lime	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.