Grilled Jerk-Rubbed Swordfish with Habanero-Mint Glaze

• 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 dried thyme
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground cloves
• 2 cups red wine vinegar
• 2 cups white wine vinegar
• 3 cups sugar
• 2 coarsely chopped habanero chilies
• 1/2 cup coarsely chopped fresh mint leaves
• Salt
• 4 swordfish steaks (8 ounces each)
• Jerk Rub
• Canola oil
• Habanero-Mint Glaze

1. MAKE THE FISH Combine all ingredients in a medium bowl.
2. MAKE THE FISH Place both vinegars 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.
3. Carefully transfer the mixture to a blender.
4. Add the habanero and mint and blend until smooth.
5. Season with salt.
6. Let the glaze cool to room temperature.
7. MAKE THE FISH Preheat grill to medium-high or heat grill pan over medium-high heat.
8. Rub one side of each steak with 1 tablespoon of the jerk rub and drizzle with canola oil.
9. The extra rub can be stored in an airtight jar for up to one month.
10. Grill, rub-side down for 2 to 3 minutes or until golden brown.
11. Brush with some of the habanero-mint glaze.
12. Turn the swordfish steaks and continue grilling for 3 to 4 minutes for medium-well done fish.
13. Brush with more glaze and serve immediately.

ground coriander, ground ginger, light brown sugar, onion powder, garlic, kosher salt, habanero powder, coarse black pepper, thyme, cinnamon, allspice, ground cloves, red wine vinegar, white wine vinegar, sugar, habanero chilies, mint leaves, salt, swordfish, rub, canola oil

Taken from www.foodandwine.com/recipes/aspen-2003-grilled-jerk-rubbed-swordfish-with-habanero-mint-glaze (may not work)