Jerk Swordfish Kabobs
This was a side dish that Sally and Bob brought to the Jamaican Dinner at Mike and Maureens 2/7/09.
Port Antonio Jerk Swordfish Kabobs (A genuine Jamaican Recipe)
The Jerk Sauce and Marinade
- 4 jalapenoor scotch bonnet peppers, seeded and minced
- 2 tbs fresh thyme leaves
- 1 medium onion
- 1/2 tsp ground nutmeg
- 1/2 cup red wine vinegar
- 6 green onions diced
- 1/2 tsp ground allspice
- 1/4 cup vegetable oil
- 1 tsp black peppercorns crushed
- 1/4 tsp ground cinnamon
- 3/4 cup soy sauce
- 1/2 tsp ground cloves
- 1/4 cup brown sugar
For the Kabobs
- 1 1/2 lbs swordfish steaks, cubed
- 1 green pepper, chunked
- 1 red pepper, chunked
- 1 large onion cut into chunks
- 2 cups fresh pineapple, cubed
Combine all the Marinade ingredients in a large food processor with a steel blade and process for about 15 seconds until blended pretty smooth. Set aside. Make kabobs on skewers alternating swordfish, peppers, onions and pineapple. Set in shallow pan deep enough to cover with marinade. Refrigerate for 6 hours then turn and leave for another 3 hours. Preheat your grill to get pretty hot then grill about 7 minutes on each side.
We got this recipe from our cookbook titled “Don’t Stop the Cook – A complete guide to Caribbean Food Recipes”.
