Swordfish Steaks with Middle Eastern Flavors

Categories: Seafood
Yield: 4 Servings

2 (8oz) swordfish steaks
About 3/4" thick
2 tb Parsley, finely chopped
1 (to 2) minced jalapeno
Or other hot peppers (opt)
4 ts Canola or vegetable oil
3 tb Lemon juice
1 Garlic clove(s), minced
1 ts Turmeric
1 ts Ground cinnamon
1 ts Ground cumin seeds
Salt and pepper to taste

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

Posted to MM-Recipes Digest V4 #15 by jewel1@ix.netcom.com on May 22, 1999

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