CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Seafood, Vegetables, Grains | Seafood | 4 | Servings |
INGREDIENTS
2 | 8oz swordfish steaks | |
About 3/4" thick | ||
2 | T | Parsley, finely chopped |
1 | to 2 minced jalapeno | |
Or other hot peppers, opt | ||
4 | t | Canola or vegetable oil |
3 | T | Lemon juice |
1 | Garlic clove, s minced | |
1 | t | Turmeric |
1 | t | Ground cinnamon |
1 | t | Ground cumin seeds |
Salt and pepper to taste |
INSTRUCTIONS
1999 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,
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 52
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 66.3mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g