Ingredients Jump to Instructions ↓

  1. Rub

  2. 2 tablespoons 30ml Coriander

  3. 2 tablespoons 30ml Paprika

  4. 2 teaspoons 10ml Coarse salt

  5. 1 teaspoon 5ml Cumin

  6. Swordfish steaks - 1-

  7. Approximately 3/4-pound each Vinaigrette

  8. 1/4 lb 113g / 4oz Tomatillos - husked and rinsed,

  9. OR canned tomatillos

  10. 1/4 cup 59ml Vegetable oil

  11. 1 tablespoon 15ml Minced onion

  12. 1 tablespoon 15ml Fresh lime juice

  13. 1/2 Fresh jalapeno - minced

  14. 1 Garlic clove - minced

  15. 1/8 teaspoon 0.6ml Salt

  16. Vegetable oil spray

  17. Diced red-ripe tomato --garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. For the vinaigrette: Combining ingredients in a food processor.

  3. Remove steaks from refrigerator and let sit covered at room temperature for about 30 minutes.

  4. Fire up grill, bringing the temperature to medium-high (3 seconds with the hand test).

  5. 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 180F 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.

  6. Serve steaks hot, drizzled with vinaigrette,


Send feedback