| 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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