Jerk-spiced Grilled Swordfish Recipe
Curried carrots, Zarda rice
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Ingredients
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For the Jerk-Spiced Grilled Swordfish
For the Curried Carrots
For the Zarda Rice
Method
For the Jerk-Spiced Grilled Swordfish
- 1
Marinate the Swordfish
In a bowl, combine jerk seasoning, olive oil, lime juice, and salt. Mix well. Add the swordfish steaks and coat them evenly with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
For the Curried Carrots
- 3
- 4
Add Curry and Coconut Milk
Stir in the curry powder and cook for an additional minute until fragrant. Then add the coconut milk, salt, and black pepper. Reduce the heat to low and simmer for about 10-15 minutes, until the carrots are tender and the sauce has thickened slightly.
For the Zarda Rice
- 5
Rinse the Rice
In a fine mesh strainer, rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
- 6
Cook the Rice
In a pot, combine rinsed rice, water, sugar, salt, saffron threads, and cardamom pods. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork before serving.