Swordfish steaks w/middle eastern flavor

2 Servings

Ingredients

Quantity Ingredient
2 8 oz. swordfish steaks; about 3/4-inch thick
2 tablespoons Finely chopped fresh parsley (up to)
2 Minced Jalapeno or other hot peppers (chile heads see note; below)!
4 teaspoons Vegetable oil
3 tablespoons Fresh lemon juice
1 Clove garlic; minced
1 teaspoon Ground turmeric
1 teaspoon Ground cinnamon
1 teaspoon Ground cumin
Salt and freshly ground black pepper to taste

Directions

Date: 23 Mar 96 14:29:49 -0800

From: "DSHEETS.US.ORACLE.COM" <DSHEETS@...> (adapted from Eating Well magazine) Place swordfish steaks in a shallow glass dish. In a small bowl, combine all remaining ingredients. Spread mixture over both sides of fish. Cover and refrigerate for 1 hour.

Prepare a charcoal fire or preheat gas grill. Once the fire is at medium heat, grill the steaks for 4 to 5 minutes per side. The flesh should be opaque. Remove from the grill. Cut each steak into two portions and serve. Serves 4.

167 calories per serving: 19 G protein, 9 G fat, 3 G carbohydrate, 89 MG sodium, 38 mg cholesterol.

Dots notes: I've made this using swordfish or yellowfin tuna. I always double the number of hot peppers (usually several large jalapenos or lots of small serranos) and the garlic. I serve this with Chardonnay or Sauvignon Blanc, vegetable, salad or slaw, & couscous or rice. Try to avoid getting the turmeric on the counter top (it stains)! Enjoy! CHILE-HEADS DIGEST V2 #275

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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