Grilled Jerk Swordfish Caribbean With Pineapple Rice

1 pound swordfish steaks
4 tablespoons bottled jerk marinade
1 8 oz. can pineapple tidbits, drained, and liquid reserved
1 1/2 cups chicken broth more or less
1 cup long-grain white rice
1 small red bell pepper, cored, seeded and diced
6 whole allspice berries, optional
2 green onions, chopped or 2 Tbsps. chopped fresh cilantro
1 lime, cut in 4 wedges

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



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