Grilled Jerk Rubbed Swordfish with Habanero-Cilantro Glaze

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Ingredients:

Jerk Rub:

2 Tbsp. ground coriander
2 Tbsp. ground ginger
2 Tbsp. light brown sugar
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. kosher salt
1 Tbsp. habanero powder
2 tsp. coarse black pepper
2 tsp. dry thyme
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ground cloves

*Combine all ingredients in a medium bowl.*

Habanero-Cilantro Glaze:

2 cups red wine vinegar
2 cups white wine vinegar
3 cups sugar
2 habanero chiles, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
salt

Swordfish:

4 swordfish steaks, 8 oz. each (tuna or shark may be substituted)
jerk rub
canola oil

Instructions:

Place the 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 cilantro, blending until smooth. Season with salt. Let the glaze cool to room temperature.

Preheat the grill to medium-high or heat a grilling pan over medium-high heat. Rub one side of each steak with 1 Tbsp. of the jerk rub and drizzle with canola oil. Grill, the swordfish, rubbed-side down for about 2-3 minutes or until golden brown. Brush with some of the habanero-cilantro glaze and turn the swordfish over and then continue grilling for another 3-4 minutes for medium-well. Brush with more of the glaze and serve immediately.