Name: Pan-Fried Swordfish Steaks
Ingredients: 4 Swordfish steaks; (6 ounce); 3 Cloves garlic; crushed; 2 ts Ginger; minced; 2 ts Cumin; 1 ts Curry powder; 1 pn Chili powder; Kosher salt to taste; Pepper to taste; 1 tb Vegetable oil; 2 Fresh limes; 1/2 c Creme frachie

In seeking after holiness we are not so much seeking after a thing as we are seeking a Person. The blessings of the gospel – election, justification, sanctification, glorification, and all the rest – have been deposited in no other treasury but Christ. We don’t just want holiness. We want the Holy One in whom we have been counted holy and are now being made holy. To run hard after holiness is another way of running hard after God.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Caprial2	4	servings

INGREDIENTS

4		Swordfish steaks; (6 ounce)
3		Cloves garlic; crushed
2	ts	Ginger; minced
2	ts	Cumin
1	ts	Curry powder
1	pn	Chili powder
		Kosher salt to taste
		Pepper to taste
1	tb	Vegetable oil
2		Fresh limes
1/2	c	Creme frachie

INSTRUCTIONS

For the swordfish steaks, place garlic, ginger, cumin, curry, and chili
powder in a small bowl and mix well. Rub the swordfish steaks with the
spice mixture on both sides. Season each side with salt and pepper to
taste. In a large saute pan heat oil until smoking hot. Place in steaks and
cook about 2-3 minutes on each side until the swordfish is just cooked
through. If the swordfish steaks are extra thick you may want to finish
them in the oven at350 degrees for 3-5 minutes. Remove from the pan and
serve with
Converted by MC_Buster.
Per serving: 248 Calories (kcal); 11g Total Fat; (39% calories from fat);
34g Protein; 2g Carbohydrate; 66mg Cholesterol; 156mg Sodium Food
Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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