| 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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