Grilled Jamaican Jerk Swordfish is tender, juicy and an unbelievably delicious fish where every bite is packed with a mild fish flavor complemented by the jerk spices. A quick and healthy meal that is done in under 10 minutes.
2 tsp Jamaican Jerk Rub use recipe here or your own version
Jamaican Jerk Rub
Combine all the ingredients into a bowl and stir. Store in a sealed container for up to six months.
Heat up the grill to a medium high to high heat on direct heat.
Sprinkle the jerk seasoning over the swordfish. Make sure to cover the sides too.
Place the fish on the grill and cook for about six minutes for each side.
Remove when the interior temperature reaches 145 degrees. Let is rest for ten minutes before serving.
Cooking Options: We cooked this straight on the grill grate because it is such a firm fish and we didn't worry about it falling through the grates but you can use the Copper Mats, cedar planks or even grill them in a cast iron skillet on the grill. Don't forget about that fish basket you have but forget to use as well.Temperature: Check the temperature with a wireless thermometer so you don't overcook. The minimum temperature is 145. Serving Option: We made this the same weekend we made the Grilled Branzino with Caribbean Salsa. We took leftover salsa from that recipe and put it on top of this swordfish and it was INCREDIBLE.Foil Pack Option: Sure thing. Grill it for 20-25 minutes in a foil pack, with or without veggies. When is it Done: It will be brown on the outside and the inside might have a slight pink tint/opaque to it. If you get it off of the grill just as it's turning opaque and tent it for a couple minutes, it will continue cooking on the counter and not overcook. The sure test is that it will flake when you use your fork. If you are using a thermometer, look for an internal temperature to be 145.