Swordfish Steak With Tart Tomatillo 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 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.

Serve steaks hot, drizzled with vinaigrette,