Swordfish steaks with middle eastern flavors

4 servings

Ingredients

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

Directions

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

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