Jalapeno Swordfish with Yellow Rice

An original recipe from Ray Lampe, Dr. BBQ

  • 2 medium yellow onions, halved and thinly sliced
  • 3 large jalapenos, halved and thinly sliced
  • 3 cloves garlic, crushed
  • ¼ cup olive oil
  • 4 pieces swordfish filet, about 6 ounces each
  • ½ teaspoon salt
  •  ¼ teaspoon black pepper
  • Juice of ½ lime
  • ¼ cup chopped cilantro
  • Pre packaged Yellow Rice mix

Prepare the Egg to cook direct at 350°. Place a grill safe pan or a disposable aluminum foil pan on the cooking grate. Add the onion, jalapenos, garlic, and oil. Toss well and cook for 15 minutes until onion is soft. Toss again, and then place the fish on top of the onion mixture. Sprinkle the whole dish with salt, pepper, lime juice, and cilantro. Cook for about 30 minutes until the fish is done. If the dish gets dry add a couple tablespoons of water. Meanwhile prepare the packaged yellow rice per the package directions. When the rice is done spread it evenly on a platter. Top with the fish pieces then pour the onion mixture over the fish. Garnish with a little more chopped cilantro.

Makes 4 servings

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