| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | (8oz) swordfish steaks | |
| About 3/4" thick | ||
| 2 | tb | Parsley, finely chopped |
| 1 | (to 2) minced jalapeno | |
| Or other hot peppers (opt) | ||
| 4 | ts | Canola or vegetable oil |
| 3 | tb | Lemon juice |
| 1 | Garlic clove(s), minced | |
| 1 | ts | Turmeric |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground cumin seeds |
| Salt and pepper to taste |
INSTRUCTIONS
Place swordfish steaks in a shallow glass dish. In a small bowl, combine all the remaining ingredients. Spread mixture over both sides of fish. Cover and refrigerate for 1 hour. Prepare a charcoal fire or preheat a gas grill. Once the fire is at medium heat, grill the steaks for 4-5 min per side. The flesh should be opaque. Remove form the grill. Cut each steak into 2 portions and serve. Diane's Note: I don't see why this couldn't be prepared in the broiler. eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 166 Posted to MM-Recipes Digest V4 #15 by jewel1@ix.netcom.com on May 22, 1999
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