–RUB–
2 tb Coriander
2 tb Paprika
2 ts Coarse salt
1 ts Cumin
4 Swordfish steaks; 1-inch
-thick, approximately
-3/4-pound each
-VINAIGRETTE-
1/4 lb Tomatillos; husked and
-rinsed, OR canned
-tomatillos
1/4 c Vegetable oil
1 tb Minced onion
1 tb Fresh lime juice
1/2 Fresh jalapeno; minced
1 Garlic clove; minced
1/8 ts Salt
Vegetable oil spray
Diced red-ripe tomato;
-garnish
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,
Notes: REF: Born to Grill : An American Celebration by Cheryl Alters
Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)
Hanneman May 1998 McRecipe
Yields
4 Servings