| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish | 2 | Servings | |
INGREDIENTS
| 2 | 8 oz. swordfish steaks; about 3/4-inch thick | |
| 2 | tb | Finely chopped fresh parsley (up to) |
| 2 | Minced Jalapeno or other hot peppers (chile heads see note; below)! | |
| 4 | ts | Vegetable oil |
| 3 | tb | Fresh lemon juice |
| 1 | Clove garlic; minced | |
| 1 | ts | Ground turmeric |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground cumin |
| Salt and freshly ground black pepper to taste |
INSTRUCTIONS
Date: 23 Mar 96 14:29:49 -0800 From: "DSHEETS.US.ORACLE.COM" <DSHEETS@us.oracle.com> (adapted from Eating Well magazine) Place swordfish steaks in a shallow glass dish. In a small bowl, combine all remaining ingredients. Spread mixture over both sides of fish. Cover and refrigerate for 1 hour. Prepare a charcoal fire or preheat gas grill. Once the fire is at medium heat, grill the steaks for 4 to 5 minutes per side. The flesh should be opaque. Remove from the grill. Cut each steak into two portions and serve. Serves 4. 167 calories per serving: 19 G protein, 9 G fat, 3 G carbohydrate, 89 MG sodium, 38 mg cholesterol. Dots notes: I've made this using swordfish or yellowfin tuna. I always double the number of hot peppers (usually several large jalapenos or lots of small serranos) and the garlic. I serve this with Chardonnay or Sauvignon Blanc, vegetable, salad or slaw, & couscous or rice. Try to avoid getting the turmeric on the counter top (it stains)! Enjoy! CHILE-HEADS DIGEST V2 #275 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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