Swordfish steaks with middle eastern flavors
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | (8oz) swordfish steaks | |
| About 3/4\" thick | ||
| 2 | tablespoons | Parsley, finely chopped |
| 1 | (to 2) minced jalapeno | |
| Or other hot peppers (opt) | ||
| 4 | teaspoons | Canola or vegetable oil |
| 3 | tablespoons | Lemon juice |
| 1 | Garlic clove(s), minced | |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground cumin seeds |
| Salt and pepper to taste | ||
Directions
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