The three fish are hearty enough to support the full flavored-robust seasonings laid on by The Early Show resident chef Bobby Flay. He says grilling the fishes is simple because they can handle big flavors and also won't fall apart on the grill — making party planning very easy for the home cook.
Flay says tuna steaks, swordfish steaks and shark steaks hold up to the pressures of the grill. Each have a bland flavor alone, but taste flavorful combined in jerk rub, says Flay, because the rub awakens the flavors of the fish in a most delightful manner.
Grilled Jerk Rubbed Swordfish with Habanero Mint Glaze
Jerk Rub Ingredient
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon habanero powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
Combine all ingredients in a medium bowl.
2 cup red wine vinegar
2 cup white wine vinegar
3 cups sugar
2 habanero chiles, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
Place vinegar and sugar in a medium non-reactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 3/4 and thick . Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt Let the glaze cool to room temperature.
4 swordfish steaks, 8 ounces each (tuna or shark may be substituted)
Preheat grill to medium-high or heat grill pan over medium-high heat. Rub one side of each steak with 1 tablespoon of the jerk rub and drizzle with canola oil. Grill, rub-side down for 2 to 3 minutes or until golden brown, brush with some of the haberno-mint glaze and turn the swordfish over and continue grilling for 3 to 4 minutes for medium-well doneness. Brush with more of the glaze and serve immediately.