Swordfish steak with tart tomatillo vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Coriander |
| 2 | tablespoons | Paprika |
| 2 | teaspoons | Coarse salt |
| 1 | teaspoon | Cumin |
| 4 | Swordfish steaks; 1-inch thick | |
| Approximately 3/4-pound each | ||
| ¼ | pounds | Tomatillos; husked and rinsed, |
| OR canned tomatillos | ||
| ¼ | cup | Vegetable oil |
| 1 | tablespoon | Minced onion |
| 1 | tablespoon | Fresh lime juice |
| ½ | Fresh jalapeno; minced | |
| 1 | Garlic clove; minced | |
| ⅛ | teaspoon | Salt |
| Vegetable oil spray | ||
| Diced red-ripe tomato; garnish | ||
Directions
RUB
VINAIGRETTE
At least 1 hour and up to 4 hours before you plan to grill swordfish steaks, prepare dry rub, combining ingredients in a small bowl. Rub steaks with mixture, wrap them in plastic and refrigerate.
For the vinaigrette: Combining ingredients in a food processor.
Remove steaks from refrigerator and let sit covered at room temperature for about 30 minutes.
Fire up grill, bringing the temperature to medium-high (3 seconds with the hand test).
Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180 degrees once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner.
Serve steaks hot, drizzled with vinaigrette, Recipe by: Born to Grill, Jamison & Jamison Converted by MM_Buster v2.0l.