Name: Swordfish Steak with Tart Tomatillo Vinaigrette
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

What are you to yourself? Worthless? Vile? Empty? What is Jesus to you? Precious? Lovely? All your salvation? All your desire? What is sin to you? The most hateful thing in the world? What is holiness to you? Most lovely? Most longed for? What is the throne of grace to you? The most attractive spot? What is the cross to you? The sweetest resting place in the universe? What is God to you? Your God? Your Father? The spring of all your joys? The fountainhead of all your bliss? The center where your affections meet? Is it so? Then you are a child of God! Those low views of yourself...that brokenness, that inward mourning, that secret confession, that longing for...more spirituality, more grace, more devotedness, more love, does but prove the existence, reality, and growth of God's work within you. Cheer up, precious soul! That soul never perished, that felt itself to be vile, and Jesus to be precious!

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		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,
Recipe by: Born to Grill, Jamison & Jamison
Converted by MM_Buster v2.0l.

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