21822 jerk swordfish caribbean pineapple Recipes

swordfish, cooking oil, soy sauce, mirin, sake, water, japanese roasted nori , seaweed

pineapple juice, coconut rum, tequila, grenadine, lime wedge, for garnish, maraschino cherry, for garnish

pineapple tidbits, saffron yellow rice mix, chorizo sausage or 1 -2 lb hot italian sausage, in casings, olive oil, garlic cloves, minced, red bell pepper, chopped, light rum, balsamic vinegar, jamaican jerk spice, seasoning blend, black beans, rinsed & drained, sour cream (optional)

swordfish steaks , trimmed of skin and dark connective tissue, cut into chunks, garlic cloves, minced, shallot, finely chopped, fresh flat leaf parsley, chopped, lemon , zest of, coarse salt, coarse black pepper, extra virgin olive oil, for drizzling, crusty rolls, split and toasted, lemon , juice of, romaine lettuce leaf, red onion, very thinly sliced, navel orange , pith and peel removed, sliced into thin disks

swordfish, milk, flour, butter, lemon juice, olive oil, chopped parsley (to garnish )

swordfish steaks (four 7-oz steaks, 1-inch thick), olive oil, red bell pepper , roasted, peeled and seeded, garlic clove, roasted and minced, balsamic vinegar, salt, olive oil, extra-virgin olive oil, pepper , to taste

swordfish steaks, about 1/2 inch thick, fresh dill, minced, unsalted butter, lemon , juice of, dry white wine, fresh ground pepper, cornstarch

swordfish fillets, cut into 1-inch cubes, ginger beer or 1 (12 oz) bottle ginger ale, nectarines , cut into 1-inch pieces, zucchini, cut into 3/4-inch-thick pieces, extra virgin olive oil, salt and pepper

pineapple, ginger , curry powder, garlic powder, ground red pepper, cornstarch, approx. 4 boneless skinless chicken breast, olive oil, for drizzling, shredded coconut and green onion

pineapple juice, orange juice, grapefruit juice, sour mix, non alcoholic grenadine

swordfish fillets, seasoned flour, eggs (beaten ), macadamia nuts (chopped fine ), lemon rind (grated ), oregano (minced ), nonstick cooking spray (as needed )

pineapple, peeled, seedless watermelon, cut into quarters, rind removed, flesh cut into 1-inch cubes (about 16 cups), honeydew melon (about 2 1/2-lb), peeled, seeded and cut into 1-inch cubes (about 4 cups), hulled and quartered strawberries, lime, juiced

swordfish, fresh breadcrumbs , soaked in 1/2 cup water, chopped fresh italian parsley, grated pecorino romano cheese, garlic, finely minced, egg, salt and ground pepper, olive oil, garlic, chopped, onion, chopped, fresh capers , rinsed if salted, pitted italian black olives, quartered, tomato paste, crushed to tomatoes, fresh basil leaves, salt and ground pepper, olive oil, pasta , for serving

swordfish, skin and dark meat removed, freshly squeezed lime juice, red onion, diced, tomatoes, cored, seeded and diced, freshly squeezed orange juice, tomato juice, jalapeno chiles, stemmed, seeded and finely chopped, oregano, leaves only, chopped, olive oil, green olives, salt, freshly ground black pepper, bay leaves, lettuce leaves for serving (optional)

swordfish, remove the skin and any dark flesh , or blood line, cut into 1-inch chunks, dry bread crumbs, egg, beaten, grated parmesan cheese, toasted pine nuts, chopped basil, flour for dredging, olive oil, rich and chunky tomato sauce, salt and pepper

swordfish, each about 1/4-inch thick (about 2 lb), virgin olive oil, spanish onion, chopped into 1/8-inch dice, salted anchovies, rinsed and filleted, pine nuts , plus 1/4 cup, currants plus 1/4 cup, zest of 2 oranges, bread crumbs, parsley leaves, basic tomato sauce , recipe follows, sicilian black olives, hot chilies, white wine