Grilled Swordfish With North African Spice Rub

God does not like to be taken for granted. It flies in the face of His eternal purposes – that He be known and loved and praised and enjoyed. And it makes us superficial people… When the main thing is missing, what’s left is distorted and superficial, whatever it is. If someone says, “Oh, that’s just religion,” I answer, “It’s not religion. It’s reality. God made the world and everything in it. He owns the earth and everyone on it. He is the main actor in the world. He is guiding the history of every people and nation to their appointed goals. Everything, without exception, has to do with God and gets its main meaning from God. And not to show this, but to take this for granted, is to be superficial.” It is simply impossible to overstate the importance of God. And He does not like being taken for granted. The psalm does not say, “Great is the Lord, and greatly to be taken for granted.” It says, “Great is the Lord, and greatly to be praised” (Psm. 96:4).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	North African	July 1995	1	Servings

INGREDIENTS

1/2	c	Plain nonfat yogurt
2	T	Chopped fresh cilantro
1		Garlic clove, minced
1/2	c	Chopped onion
2		Garlic cloves, chopped
2	t	Caraway seeds
2	t	Ground coriander
1/2	t	Cayenne pepper
4		Swordfish steaks, about 3/4
		to 1 inch
		thick 6-ounce
1	T	Olive oil
		Lime wedges

INSTRUCTIONS

For Yogurt Sauce:  Whisk yogurt, chopped cilantro and minced garlic in
small bowl to  blend. Season with salt and pepper.  For Spice Rub:
Combine chopped onion, chopped garlic cloves, caraway seeds, ground
coriander and cayenne pepper in bowl of processor. Process until  onion
and garlic are very finely chopped and past forms.  Spread spice rub on
each side of swordfish steaks, dividing equally.  (Yogurt sauce and
spice rub-coated fish can be prepared 4 hours ahead.  Cover separately
and refrigerate.)  Prepare barbecue (medium-high heat) or preheat
broiler. Brush grill or  broiler pan and 1 tablespoon olive oil. Grill
or broil swordfish  steaks until fish is just cooked through, about 4
minutes per side.  Transfer fish to plates. Top with dollop of yogurt
sauce; garnish  with lime wedges and serve.  Serves 4.  Bon Appetit
July 1995  Converted by MC_Buster.  Per serving: 1078 Calories (kcal);
43g Total Fat; (36% calories from  fat); 144g Protein; 23g
Carbohydrate; 267mg Cholesterol; 706mg Sodium  Food Exchanges: 0
Grain(Starch); 19 Lean Meat; 2 Vegetable; 0 Fruit;  3 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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