| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
American |
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,
Notes: REF: Born to Grill : An American Celebration by Cheryl Alters
Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)
Hanneman May 1998 >McRecipe
Recipe by: Born to Grill, Jamison & Jamison
Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on May 28,
1998
A Message from our Provider:
“Life begins with Jesus”