Swordfish steaks w/middle eastern flavor
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 8 oz. swordfish steaks; about 3/4-inch thick | |
| 2 | tablespoons | Finely chopped fresh parsley (up to) |
| 2 | Minced Jalapeno or other hot peppers (chile heads see note; below)! | |
| 4 | teaspoons | Vegetable oil |
| 3 | tablespoons | Fresh lemon juice |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Ground turmeric |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground cumin |
| Salt and freshly ground black pepper to taste | ||
Directions
Date: 23 Mar 96 14:29:49 -0800
From: "DSHEETS.US.ORACLE.COM" <DSHEETS@...> (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, .