| 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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