Jerk swordfish and pineapple kabobs from A Taste of The Tropics: Traditional & Innovative Cooking From the Pacific & Caribbean by Jay Solomon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Scotch bonnet chiles for jalapeño chiles. Requires 4 to 6 hours marinating.

  • nicolepellegrini on April 24, 2020

    Pretty good - not too spicy and the pineapple helped add some moisture/juiciness to the swordfish. Not sure I'd rush to make again, but it was fine for something a little different.

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