Swordfish steak with tart tomatillo vinaigrette

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Coriander
2 tablespoons Paprika
2 teaspoons Coarse salt
1 teaspoon Cumin
4 Swordfish steaks; 1-inch thick
Approximately 3/4-pound each
¼ pounds Tomatillos; husked and rinsed,
OR canned tomatillos
¼ cup Vegetable oil
1 tablespoon Minced onion
1 tablespoon Fresh lime juice
½ Fresh jalapeno; minced
1 Garlic clove; minced
⅛ teaspoon Salt
Vegetable oil spray
Diced red-ripe tomato; garnish

Directions

RUB

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 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, Recipe by: Born to Grill, Jamison & Jamison Converted by MM_Buster v2.0l.

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