Grilled Jerk Swordfish Caribbean with Pineapple Rice
Take your taste buds on a tropical getaway with this vibrant Grilled Jerk Swordfish Caribbean with Pineapple Rice! Perfectly marinated in bold and spicy jerk seasoning, the swordfish steaks are grilled to smoky, tender perfection, creating a flavorful crust that’s impossible to resist. Paired with a fragrant coconut jasmine rice studded with sweet, juicy pineapple and zesty lime, this dish strikes the perfect balance of savory and sweet. Fresh green onions and cilantro add a burst of freshness, while the creamy rice is finished with a touch of silky butter. Ideal for summer cookouts or a weeknight escape to the islands, this recipe is easy to make yet impressively delicious. Ready in under an hour, it’s a show-stopping meal that’s as beautiful as it is flavorful.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Swordfish steaks
- 4 tablespoons Jerk seasoning
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 1.5 cups (diced, fresh or canned) Pineapple
- 1 cup (uncooked) Jasmine rice
- 1 cup Coconut milk
- 1 cup Water
- 2 stalks (sliced) Green onions
- 0.25 cup (chopped) Cilantro
- 1 tablespoon Lime juice
- 1 tablespoon Butter
Instructions
Preheat your grill to medium-high heat (400-450°F). Clean the grill grates and lightly oil them to prevent sticking.
Pat the swordfish steaks dry with paper towels. Rub each steak evenly with 1 tablespoon of jerk seasoning, a drizzle of olive oil, and a pinch of salt. Set aside to marinate while you prepare the rice.
In a medium saucepan, combine the jasmine rice, coconut milk, water, and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Stir the diced pineapple, sliced green onions, chopped cilantro, and lime juice into the cooked rice. Add the butter and fluff the rice with a fork to combine. Keep warm over low heat or set aside.
While the rice cooks, grill the swordfish. Place the steaks on the preheated grill. Cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking to keep the fish tender.
Remove the swordfish from the grill and let them rest for 2-3 minutes to allow the juices to redistribute.
Serve the grilled jerk swordfish over the pineapple rice. Garnish with extra cilantro and lime wedges if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 25.6 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
