| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | American | Grilling, Seafood | 4 | Servings |
INGREDIENTS
| 2 | tb | Coriander |
| 2 | tb | Paprika |
| 2 | ts | Coarse salt |
| 1 | ts | Cumin |
| 4 | Swordfish steaks; 1-inch thick, approximately 3/4-pound each | |
| 1/4 | lb | Tomatillos; husked and rinsed, OR canned tomatillos |
| 1/4 | c | Vegetable oil |
| 1 | tb | Minced onion |
| 1 | tb | Fresh lime juice |
| 1/2 | Fresh jalapeno; minced | |
| 1 | Garlic clove; minced | |
| 1/8 | ts | Salt |
| Vegetable oil spray | ||
| Diced red-ripe tomato; garnish |
INSTRUCTIONS
RUB VINAIGRETTE At least 1 hour and up to 4 hours before you plan to grill swordfish steaks, prepare dry rub, combining ingredients in a small bowl. Rub steaks with mixture, wrap them in plastic and refrigerate. For the vinaigrette: Combining ingredients in a food processor. Remove steaks from refrigerator and let sit covered at room temperature for about 30 minutes. Fire up grill, bringing the temperature to medium-high (3 seconds with the hand test). Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180 degrees once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner. Serve steaks hot, drizzled with vinaigrette, Notes: REF: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X) Hanneman May 1998 >McRecipe Recipe by: Born to Grill, Jamison & Jamison Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on May 28, 1998
A Message from our Provider:
“Life begins with Jesus”