| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Grilling, Seafood | 4 | Servings | |
INGREDIENTS
| tb Coriander | ||
| tb Paprika | ||
| ts Coarse salt | ||
| ts Cumin | ||
| Swordfish steaks, 1-inch | ||
| 1 | lb Tomatillos, husked and | |
| 1 | c Vegetable oil | |
| tb Minced onion | ||
| tb Fresh lime juice | ||
| 1 | Fresh jalapeno, minced | |
| Garlic clove, minced | ||
| 1 | ts Salt |
INSTRUCTIONS
~---------------------RUB--------------------------- : -- thick : Approximately 3/4-pound each ~-----------------VINAIGRETTE----------------------- : -- rinsed, : OR canned tomatillos : Vegetable oil spray : Diced red-ripe tomato; : -- garnish 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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