JAMAICAN JERK SWORDFISH WITH ORANGE MANGO SALSA AND ARUGULA
 
1/4 cup onion, diced
2 tablespoons thyme
1/4 cup green onion, sliced thin
2 jalapenos, seeded and diced
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cracked black pepper
2 tablespoons Jamaican Jerk Spice (recipe above)
2 (6-ounce) swordfish steaks, about 1 1/2 inches thick
Oil for grilling
3 oranges, juiced
2 ripe mangos, diced
1/4 cup cilantro, chopped
Salt and pepper
1/2 bunch arugula, cleaned

Combine first 8 ingredients in a bowl or in a food processor. Season swordfish with jerk spice and drizzle with oil. Place on grill for 3 minutes. Spoon 1/4 of rub on each fish and flip to other side. Spoon the rest of the rub on each fish and cook 1 minute. Remove and serve over salsa.

For the salsa, heat orange juice in pan over the grill until warm. Add mangos, cilantro and salt and pepper and let cook for 3 minutes without boiling. Spoon onto plate and over arugula. Place swordfish over salsa.