Cooking Index - Cooking Recipes & IdeasSwordfish Steak With Tart Tomatillo Vinaigrette Recipe - Cooking Index

Swordfish Steak With Tart Tomatillo Vinaigrette

Type: Fish
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlCoriander
2 tablespoons 30mlPaprika
2 teaspoons 10mlCoarse salt
1 teaspoon 5mlCumin
4   Swordfish steaks - 1-inch thick
  Approximately 3/4-pound each
1/4 lb 113g / 4ozTomatillos - husked and rinsed,
  OR canned tomatillos
1/4 cup 59mlVegetable oil
1 tablespoon 15mlMinced onion
1 tablespoon 15mlFresh lime juice
1/2   Fresh jalapeno - minced
1   Garlic clove - minced
1/8 teaspoon 0.6mlSalt
  Vegetable oil spray
  Diced red-ripe tomato --garnish

Recipe Instructions

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 180F 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,

"Born to Grill", Jamison and Jamison


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.